black bean squash chile

This spicy chili uses the best Fall veggies for a warming and colorful treat on those chilly autumn nights.

Ingredients

  • 1 cup dried black beans (or 3 cans black beans no salt)
  • small acorn or butternut squash (or part of pumpkin)
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 medium carrot
  • 1 orange or red bell pepper
  • 2 cups tomato passata
  • 2 tablespoons tomato paste (optional)
  • 3-5 chile peppers (to your level of spiciness!)
  • 1 cup aquafaba or water
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon chipotle powder
  • 1 teaspoon sea salt

Method

  1. Soak the black beans for 6-8 hours (or use canned beans)
  2. Drain the beans and simmer in a saucepan of water for 30+ minutes until soft (save the cooking water aka aquafaba)
  3. Meanwhile, peel and deseed the squash (save the seeds to feed the birds)
  4. Chop the squash into bite-sized chunks ( about 3 cups worth)
  5. Coarsely chop the onion and bell pepper
  6. Slice the carrot
  7. Mince the garlic and chile peppers
  8. Heat a splash of oil in a large heavy-bottomed saucepan or oven-top casserole dish
  9. Add the squash, onion, carrot, bell pepper, garlic and chile peppers to the pan and fry until softened (about 20 minutes), stirring occasionally
  10. Add the chile powder, cumin and chipotle powder and stir fry for a couple of minutes
  11. Stir in the tomato passata and paste and simmer
  12. Check the beans and, when done, drain but save some of the cooking water or aquafaba
  13. Add 1 cup of aquafaba or water and continue to simmer
  14. Add the black beans and continue simmering for 10 minutes, adding more aquafaba or water, if needed
  15. Add salt to taste, preferably not more that a teaspoon
  16. Serve on a bed of brown rice or with a baked potato
  17. Enjoy!

For a more traditional Chili recipe, try out my Vegetarian Chili recipe that uses vegetarian grounds and/or Jackfruit.

Serves 4 to 6