Go Back
Butternut Squash and Black Bean Chili Recipe

Butternut Squash and Black Bean Chili

About a Mom
5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound butternut squash peeled and diced
  • 1 yellow onion chopped
  • 1 green bell pepper chopped
  • 4 garlic cloves minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 2 cans 14.5 ounces each diced tomatoes with chiles, undrained
  • 2 cans 15 ounces each black beans, rinsed and drained
  • 2 to 3 cups vegetable broth
  • 1/2 cup Silk Cashewmilk

Instructions
 

  • In a large Dutch oven, heat oil over medium-high heat. Add sweet butternut squash, onion and bell pepper and saute until onion softens, about 5 to 7 minutes.
  • Stir in garlic, chili powder, oregano, cumin and red pepper flakes, and saute for about 1 minute, until garlic is fragrant.
  • Add diced tomatoes, black beans, and broth and stir until combined. Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender. Add Silk Cashewmilk and stir until warm. Serve and enjoy.
Tried this recipe?Let us know how it was!