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Black Bean and Butternut Squash Chili
Vegan Planet, Robin Robertson
A delicious chili with tangy spices softened by squash cubes and a touch of cider.
15 ml 1 T. olive oil
1 medium yellow onion, chopped
1 garlic clove, minced
1 jalapeno (optional), seeded and minced
340 g12 oz. fresh tomatoes, chopped, or one 14.5 oz. can diced tomatoes, drained
240 ml1 c. water
240 ml1 c. apple juice
59 ml1/4 c. tomato paste
15 ml1 T. chili powder or to taste
5 ml1 tsp. salt
1 medium sized butternut squash, peeled, seeded and cut into 1/2-inch dice
710 ml3 c. cooked or two 15-oz. cans black beans, drained
Heat the olive oil in a large pot over medium heat. Add the onion, garlic and jalapeno (if using). Cover and cook until softened, about 5 minutes. Add the tomatoes, water, apple juice, tomato paste, chili powder, salt and squash and stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer until squash is tender, about 30 minutes.
Add the beans, then taste and adjust seasonings. Simmer, uncovered, for about 15 minutes to blend the flavors. Serve hot.