Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? This Black Bean Chili with Winter Squash isn't just another recipe—it's a flavor-packed journey that combines hearty black beans, sweet winter squash, and bold spices into a comfort food masterpiece. Perfect for chilly evenings and guaranteed to impress both family and friends, this one-pot wonder will have everyone asking for seconds before they've finished their first serving!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can black beans, drained
- 2 cups winter squash, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by draining black beans, dicing winter squash into 1/2-inch cubes, finely chopping onion, and mincing garlic cloves.
- Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add a small amount of olive oil to prevent sticking.
- Sauté diced onions until translucent and slightly golden, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to brown the garlic.
- Sprinkle chili powder and cumin over the onion-garlic mixture, stirring to coat and release the spices' aromatics for about 1 minute.
- Add diced winter squash and cook for 3-4 minutes, allowing the squash to slightly caramelize and develop flavor.
- Pour in drained black beans and diced tomatoes, stirring to combine all ingredients thoroughly.
- Season with salt and pepper, adjusting to taste. If mixture seems dry, add 1/4 cup water or vegetable broth.
- Reduce heat to low, cover the pot, and simmer for 20-25 minutes until squash is tender but not mushy.
- Taste and adjust seasoning if needed. Let the chili rest for 5 minutes before serving to allow flavors to meld.
- Optional: Garnish with chopped cilantro, a dollop of sour cream, or shredded cheese before serving.
Tips
- Choose your squash wisely: Butternut or kabocha squash work best for maintaining a firm texture while absorbing the chili's rich flavors.
- Spice optimization: Toast your spices (chili powder and cumin) briefly to enhance their depth and complexity before adding other ingredients.
- Texture matters: Cut squash into uniform 1/2-inch cubes to ensure even cooking and consistent tenderness.
- Low and slow is the key: Simmering on low heat allows flavors to meld and squash to become perfectly tender without falling apart.
- Make it your own: Feel free to customize with optional toppings like fresh cilantro, a squeeze of lime, or a sprinkle of cheese to elevate the dish.
- Meal prep friendly: This chili tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
