Monday, October 26, 2020

Butternut Squash and Black Bean Chili

Nothing beats a warm soup on a chilly fall day. This soup combines sweet and spicy and a great texture. Enjoy! 

Ingredients:

2 tablespoons Olive Oil

1  medium Onion, diced

2  Celery Stalks, diced

1  Green Pepper, diced

2  Garlic Cloves, minced

1  Jalapeno, seeds removed, diced

1 teaspoon Ground Cumin

1 tablespoon Chili Powder

1/2 teaspoon Cayenne Pepper

4 cups Butternut Squash, cut into ½” cubes

1 15-ounce can diced Tomatoes

2 cups Low Sodium Vegetable Stock

2 15-ounce can Black Beans, drained & rinsed

to taste  Salt & Pepper

Cilantro & Sour Cream, for garnish

Method:

In a medium stock pot, heat oil over high heat. Add onions, celery, green peppers and garlic and sauté until the onions are translucent, approximately 3-5 minutes. Add the jalapenos, cumin, chili powder and cayenne and cook for an additional 2 minutes, stirring often. Add the butternut squash, tomatoes, vegetable stock and beans. Season with salt and pepper. Reduce heat to low and cook until the butternut squash is tender and the chili has thickened. Remover from the heat and serve in a bowl. Garnish with fresh Cilantro and Sour Cream.

 Serves 6


No comments:

Post a Comment