Roasted Butternut Squash and Black Bean Chili
A hearty and healthy vegan chili recipe where roasting makes all the difference. Featuring butternut squash, black beans, and a spicy kick of jalapeno.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yayforfood.com.
Cooking tools:
- Oven
- Baking sheet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing spoon
- Colander
- Can opener
- Ladle
- Mixing bowl
- Spoon
Ingredients
- 2 lb. butternut squash, peeled and chopped into ½ inch chunks
- 2 bell peppers, seeded and chopped
- 1 medium onion, chopped
- 2 jalapeño peppers, seeded and diced
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 540 ml (19 fl oz) canned black beans, drained and rinsed
- 2 cups crushed tomatoes
- 1½ cups vegetable broth
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp sweet paprika
- ½ tsp cumin
- Salt
- pepper
- Optional toppings: shredded cheddar cheese and chopped green onions
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