Chipotle, Black Bean & Butternut Chili

a bowl of chipotle black bean and butternut chilli with a dallop of sour cream and green onions next to a cup of cut limes



Makes 4 servings


2 tablespoons olive oil
1 cup small-diced yellow onion
1½ cups diced bell pepper
3 cups butternut squash, peeled, seeded and diced into ½-inch cubes
1 teaspoon chopped garlic cloves
2 tablespoons Magic Chipotle Seasoning™
1 teaspoon salt
1 bay leaf
1 (15-19 oz) can black beans, drained and rinsed
1 (14 oz) can diced tomatoes (undrained)
2 cups vegetable broth

How To Prepare

Heat olive oil in a 4-6-quart Dutch oven or stockpot over medium heat. When shimmering, add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions start to turn translucent.

Reduce heat to medium-low and add the garlic and Magic Chipotle Seasoning™. Cook, stirring constantly, until fragrant, about 30 seconds. Add the salt, bay leaf, black beans, tomatoes, and broth. Stir well, then cover and cook for about 1 hour, stirring occasionally, or until squash is tender and the liquid has reduced to a chili consistency.

Remove the bay leaf and serve hot, garnished with sour cream and sliced green onion.

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