Butternut Squash Chili with Black Beans and Chipotle Almonds

Black Bean and Butternut Squash Chili with Chipotle Almonds.jpg

Prep time: 30 minutes
Cook time:
1 hour 30 minutes
Total time:
2 hours

Servings/Yield: 8 Servings

This protein-rich black bean chili recipe will have the vegetarians at your table celebrating, but even carnivores will be unable to resist. Our recipe for butternut squash chili with black beans and chipotle almonds may look complex, but they’re all pantry staples, so don’t be intimidated by the long list of ingredients. In addition to giving this bowl some crunch, our chipotle almonds kick up the heat and bring a little Southwestern flair, and the cilantro-lime yogurt tempers the spice perfectly. This chili is wonderful for feeding a crowd without much effort—it’s a perfect crock pot meal to bring to a party. This black bean chili recipe gets even better as it sits, so you can look forward to the leftovers. Serve this with a salad and cornbread or tortilla chips for a completely satisfying meal.

Ingredients:

  • 3 cups peeled cubed butternut squash (1-inch cubes)

  • 4 tsp olive oil

  • 1/4 tsp each salt and pepper

Chili:

  • 1 tbsp olive oil

  • 2 stalks celery, chopped

  • 2 cloves garlic, minced

  • 1 onion, chopped

  • 1 red pepper, chopped

  • 1 large carrot, chopped

  • 1 jalapeno pepper, seeded and finely chopped

  • 1 tbsp chili powder

  • 2 tsp finely chopped fresh thyme

  • 1 tsp ground cumin

  • 1/2 tsp salt

  • 1/4 tsp freshly ground pepper

  • 2 tbsp tomato paste

  • 1 can (28 oz/796 mL) diced tomatoes

  • 1 cup vegetable stock

  • 1 tbsp Worcestershire sauce

  • 2 cans (19 oz/540 mL) black beans, drained and rinsed

  • 1 cup Santé Chipotle Almonds, chopped

  • Lime wedges

Cilantro-Lime Yogurt:

  • 1 cup plain 2% Greek yogurt

  • 2 tbsp finely chopped fresh cilantro

  • 1 tsp finely grated lime zest

  • 1 tbsp lime juice

  • 1/4 tsp each salt and pepper

  • 1/4 tsp ground cumin

Directions:

Preheat oven to 400°F. Line baking sheet with parchment paper. Toss squash with oil, salt and pepper; arrange in single layer on prepared pan. Bake, turning once, for about 25 minutes or until golden and tender. Reserve 1 cup of roasted squash; purée remaining squash in food processor until smooth.

Chili: In Dutch oven or large saucepan, heat oil over medium heat; cook celery, garlic, onion, red pepper, carrot, jalapeno, chili powder, thyme, cumin, salt and pepper, stirring, for 8 to 10 minutes or until vegetables are softened.

Stir in tomato paste; cook for 1 minute. Add tomatoes, squash purée, stock and Worcestershire sauce; bring to boil. Stir in black beans; simmer, stirring occasionally, for 1 hour or until chili is thick and flavorful. Stir in reserved squash; cook for 3 to 5 minutes or until heated through.

Cilantro-Lime Yogurt: Meanwhile, stir together yogurt, cilantro, lime zest, lime juice, salt, pepper and cumin.

Stir half of the chopped nuts into chili. Serve with lime and Cilantro-Lime Yogurt. Garnish with remaining nuts.


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