Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili

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This fabulous chili combines the comforting flavors of butternut squash, sage and black beans. It's the perfect dish for a Sunday game or a weeknight meal.

Servings:

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

For the butternut squash

1 butternut squash , peeled, seeded and cut into 1-inch cubes
2 tbsp olive oil
1 tsp garlic powder
salt and pepper, to taste

For the chili

1 tbsp olive oil
1 small onion, diced
2 stalks celery, diced
1 tbsp chili powder
1 tbsp garlic powder
2 tsp cumin
1 tsp smoked paprika
1 tsp Italian Seasoning
salt and pepper, to taste
1 pound ground beef, We use ButcherBox ground beef
2 cans black beans, drained and rinsed
1 6 oz can tomato paste
2 cups water
1 "Drops of Jupiter" savory sage broth bomb (or 1 tsp ground sage)
Preferred toppings- particularly fresh salsa, shredded cheddar cheese, and green onions

Instructions

For the roasted butternut squash

Preheat oven to 420 degrees F
Into a large bowl, toss cubed butternut squash with olive oil, garlic powder, salt and pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned; about 20-25 minutes.

For the chili

While the butternut squash is cooking, place 1 tablespoon olive oil, diced onion, and celery in a large pot or Dutch oven and cook over medium heat, about 2-3 minutes.
Add chili powder, garlic powder, cumin, smoked paprika, Italian seasoning, salt and pepper; cook until fragrant (about 30 seconds).
Add beef, breaking apart with a spatula as you cook. Once meat is browned, add black beans, tomato paste and 2 cups of water.
Bring to a boil and cook 1-2 minutes, stirring frequently.
Add "Drops of Jupiter" savory sage broth bomb or 1 teaspoon ground sage
Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 10 minutes.
Add in the roasted butternut squash and simmer for 5 more minutes.
Serve with preferred toppings