I know it’s the wrong season for chili, but let’s be honest, it’s never the wrong season for chili. Also I had some butternut squash and chipotle peppers to use up. This recipe comes from Cookie and Kate. I adapted it slightly to work on my food plan.
This meal has a really nice balance of spicy and sweet and it is great for batch cooking ahead.
I made the lazy version of this chili by throwing everything into a crockpot and walking away for 6 hours until dinner time. If you don’t want to use a crockpot, check out the original recipe instructions here. Without a crockpot, it takes 1 hour of cook time, and 20 minute of prep time.
Butternut Chipotle Chili w/ Black Beans
Each 20 oz Serving Contains:
- 1 Veggie Serving (about 10 oz)
- 1 Protein Serving (6 oz beans)
- 1 Fat Serving
- 4 oz condiments (broth, diced tomatoes, etc)
- 1 medium red onion, chopped
- 2 bell peppers, chopped
- 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
- 1 small can (14 ounces) diced tomatoes, including the liquid
- 24 oz black beans (three 15-oz cans drained and rinsed, or freshly cooked)
- 2 oz avocado to garnish (per serving)
Condiments & Spices
- 1 tablespoon chopped chipotle pepper in adobo sauce (from a can, I like to freeze the rest in a ziploc) – Use half of a tablespoon if you don’t like a lot of heat.
- 4 garlic cloves, pressed or minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 bay leaf
- 1 cup vegetable broth
- Salt, to taste
- Chopped fresh cilantro and/or red pepper flakes to garnish (optional)
- Grain Additions: Serve over rice, quinoa, barley, farro, etc.
- Protein Additions: Eat a side of nuts, yogurt, or nut butter.
- Fat Additions: Increase avocado, or add oil to the chili.
- Throw everything into a crockpot and cook on low for 6 hours or high for 4 hours.
- Alternatively, throw everything into a large, heavy bottomed pot and cook for 1 hour, stirring occasionally.
- I divide my chili into 4 equal sized containers. Alternatively, you could add together your veggie amount, plus 6 oz of beans, plus 4 oz of condiments, and eat that much for a serving.
- Garnish with avocado and cilantro.