Fall is in the air, as they say. The green leaves are just beginning to acknowledge the change in seasons along their peripheries; my nose is following suit with incessant sneezes. It’s that wonderfully awkward transitional time when I’m never sure what to wear: shorts now, or a sweater for later? And what do I cook: the last of the tomatoes, or sweet potatoes? We’ll be bundled up in scarves, carving pumpkins and crafting Halloween costumes before we know it. I can’t wait.
Football season seems to be in full swing, too. My old friends are taunting me with photos of game day meals made in the college town I used to call home—let’s be honest, football is really all about the food and beer anyway. Forget standing in crowds at stadiums! Give me a comfortable seat, friends, good food and drinks. The fact that a game is on while I chit-chat is purely secondary.
This butternut squash and black bean chili is just right for fall weather and football games. It strikes that balance between spicy and sweet that I love in Mexican food, like a good mole sauce. Chipotle and chili powder provide ample spice to round off the sweet, seasonal flavor of butternut squash. Top with crispy tortilla strips and plenty of creamy, diced Avocados from Mexico for a hearty meal that will satisfy vegans, carnivores and gluten-free eaters alike. Meals like that aren’t easy to come by, you know?
The chili happens to be super simple to make, too. Once you have your vegetables chopped, your work is almost done. Speaking of which, I’ve done my fair share of cursing at butternut for being difficult to peel and slice, but I didn’t have any trouble when I followed Simply Recipes’ method. I don’t know if it was her method, my trusty y-shaped vegetable peeler
- 1 medium red onion, chopped
- 2 red bell peppers, chopped (or equivalent jarred roasted red peppers)
- 1 small butternut squash (less than 1 1/2 pounds), peeled and chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- ground sea salt
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2+ tablespoon chopped chipotle in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 14-ounces canned diced tomatoes, including the liquid**
- 4 cups cooked black beans or 2 cans, rinsed and drained
- 2 cups OR one 14 oz. can vegetable broth
- 2 Avocados from Mexico, diced
- cilantro (optional, for garnish)
- 3 corn tortillas for crispy tortilla strips***
- In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
- Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. Taste test for spice level and add more chipotle if desired.
- By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
- Make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a small pan over medium heat, add a drizzle of olive oil and toss in the tortilla slices. Sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
- Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.
- Serves 3 to 4. This chili is very hearty, but feel free to add another can of tomatoes or more vegetable broth if you want to thin it out a bit. Double the recipe for a crowd.
- *Chipotle in adobo sauce is usually found in the Mexican section of the grocery store. I never need a whole can at once, so I use what I need and then transfer the rest to a small freezer bag, pressing it flat so that I can pull off as much as I need later.
- **Find BPA-free cans of diced tomatoes if possible.
- ***Look for corn tortillas that contain minimally processed ingredients. There should only be about 5 ingredients listed, and wheat shouldn’t be one of them.
Disclaimer: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook and I was compensated for recipe development. Opinions expressed are my own, always. The truth is I love avocados!
96 Comments
This sounds absolutely amazing! YUM!
This sounds amazing and very fall like!
I am a BIG FAN of fall, conversation during sporting events and butternut squash. This looks delicious! Happy autumn to you. (:
“with avocado” is the story of my life these days. What to have for dinner? hmm, how about something with avocado!
There’s a little bit of summer and plenty of fall – exactly what I’m in the mood for these days – in your chili. Yum!
I’m definitely going to have some toast “with avocado” for lunch today! It makes everything better.
I love everything about this chili!
I can’t even begin to tell you how much I love this. I have already found myself on a butternut squash kick, now to use it for chili, ASAP!
yum! I just made a very similar chili last night, I love the addition of cinnamon to chili. will have to try this one out!
This sounds perfect! And I don’t even like football :) Anything with avocado and crumbled tortilla chips on top is a go.
What a beautiful creation! Gorgeous!
This is gorgeous, Kate! Simple as that! Can’t wait to try it for myself when the weather gets chilly enough for me.
We make a chili similar to this and it’s one of our favorites for the Fall season, and beyond. I like to put quinoa or bulgur in it to make it heartier, which it scarcely needs. I do love a good chili.
My mom makes a great vegetarian chili with quinoa! Yum.
This sounds like the perfect recipe to break in the fall veggies! & who doesn’t love a cozy bowl of chili?
This is my kind of chili! I love butternut squash and chipotle is perfect here.
this looks so absolutely perfect! I am definitely going to make it this weekend. Thanks!
Your recipes are so lovely and healthy! I’ve been doing so much cooking and photographing of food for recipe posts coming up on my blog.
Carina
http://carstina.blogspot.co.nz/
Delicious! Found this recipe today on pintrest and prepared it this evening. I would suggest starting with 1/2 T of the chipotle in adobe (or maybe even less) and adding more to taste. 1 T was a little spicy and seemed to really overpower some of the really delicate sweetness of the cinnamon and butternut squash…even with this issue it’s a keeper. I also used 1 can black bean and 1 can garbanzo, because I like to mix these two beans, two cans black beans I’m sure would still be really good.
Thanks for your feedback, Sarah! I started out with 1 teaspoon chipotle in adobo but thought it was nicely balanced with 1 tablespoon. I’m a spice head, though, so I’ve adjusted the instructions to start with 1/2 tablespoon and add more to taste.
I have found this new love for avocados…back in Italy, it wasn’t part of my diet (or my food culture) at all, but now in London, where ALL food and cuisines are available, I can’t seem to live without them. Surely enough, my carbon footprints are sky-scraping, but they make me feel so so good. I will compensate with other local stuff :) this chili looks amazingly tasty, and pretty versatile as well. On my to-do list for the next weeks, when we expect a drop in temps that will induce to hot, comforting food like this.
That is how I feel about avocados, too! I eat as local and seasonal as I can, but I’m not giving up my avocados (or lemons and limes). Can’t do it!
Love that shot of all the raw squash and onions! So pretty!
Do you think I can make this without the beans????
Sorry Natalia, the beans are integral to this chili so I don’t think that would work well. I have a sweet potato soup that you might like. You could easily omit the chickpeas in that one: http://cookieandkate.com/2012/sweet-potato-kale-and-chickpea-soup/.
Sounds yummy want to try it but instruction 3 mentions sweet potatoes, don’t see that in the list of ingredients.
Thank you for bringing that to my attention, Martha! I meant to say butternut squash instead of sweet potatoes, fixing that now.
This looks like a wonderful recipe and perfect for fall!
I need to make a big pot of this; it sounds utterly delicious & I am so grateful for the tip about freezing chipotle in adobe! I’ve been hoarding a tin because it’s not that easy to find here and haven’t wanted to use it because I know I won’t use all of it but now that problem is solved.
Sounds fantastic! I love butternut squash in chili1
Made this with fresh market veggies and its so SO good! This is replacing my fav veggie chili recipe. yum!
Oh, forgot to mention I added a dash of nutmeg to go with the cinnamon. Enjoy! Xo
I love that combination of the black beans and butternut squash with the chili.
This sounds wonderful! I’ll be sure to make it very soon. I’m striving to be a vegetarian with a focus on a weight watcher friendly menu. This looks nice & healthy. Thanks so much!
The is a great idea for butternut squash. I have so much from my CSA. Good way to use it up. Recipe sounds delicious.
It’s still super warm here, but I can’t wait to make a big pot of this! Sounds delicious and your photos are incredible, my dear!
Ooooooo is there room in that chili for MY ENTIRE LIFE?
Hmm must the avocados be from Mexico or will any old avocados do?
Help! Your recipe looks delicious, but we don’t have chipotle in adobo in Holland, is there a substitute?
Do you know if you can find dried chipotle powder in Holland? A teaspoon of that or smoked paprika would be a great substitute.
You mention finding PBA free cans of tomatoes – I too have heard the terrible things tomatoes do in cans…I’m told to find tomatoes in jars, but they are tough to find that way.
My garden tomatoes are just ripening all at once and I’d love to use some for this reipe…do you think I could just cut them up and stew them for this recipe? Or just toss them in cubed?? Thanks!
PS – Welcome to nor cal! I hope you are enjoying your life in St Helena!!
Lisa, I have found that Pomi brand tomatoes come in BPA-free containers, so you might have better luck finding those. I think some other brands are starting to use BPA-free cans as well. That said, I think your garden tomatoes would be perfect in this chili. Just chop them up and throw them in the pot with their juices, that should work!
This was very delicious, though I forgot to bring some avocado to put on it for my lunch!
So glad you enjoyed the chili, Gayla!
Love butternut squash in my chili, but I despise cutting that dang thing apart. I’ll have to try this new technique! stellar.
This recipe sounds fantastic! However, I don’t really like beans….I know, I know, they’re healthy. I’ll eat ANY vegetable, just not beans! Is there a goood sustitution for the beans? Or just eliminate them all together? What about tofu? Just trying to figure out another option…
Thanks!
I’m sorry, this chili is so full of beans that I don’t know what to suggest. I don’t think it would taste like chili without them! Then it would be a butternut squash soup. Tofu might be interesting.
This looks fantastic! I love chili and this is a great version.
I love the flavor combo in this dish-so full of flavor!
I’m a believer that avocado makes everything better. So it goes without saying how much I dig this chilli. And how I could use a bowl or two with the crisp air swirling around these parts as of late.
Can’t wait to give this a try on one of these chilly October nights!
Thank you for the recipe! I made this the other night and it turned out wonderfully. I slightly modified the recipe by adding an additional can of stewed tomatoes (I love tomatoes) and ~1 teaspoon of dried ancho chilies powder. My husband was pleasantly surprised and commented, “I don’t even miss the meat!” I consider that to be SUCCESS! Thanks again.
Hooray! Sounds like a successful dinner to me, Ellen. Your additions sound like a great idea. Thank you for commenting!
I ran into this recipe the other day and knew I just had to try it–I’m so glad that I found your site, because it was absolutely amazing! I usually make chili with meat, but I think this has just become a new favorite recipe. I look forward to checking out some of your other recipes in the future! :)
Thank you, Courtney! I’m really glad to hear you enjoyed the chili. I also have a sweet potato chili recipe if you want to switch things up a bit. Let me know how those other recipes turn out, please!
Have been meaning to mention that this looks lovely – a perfect meal for the cooler temps we’re having here in IN. Thanks for the idea! :)
One of my food goals for this fall is to make chili for the first time ever, and this sounds like an excellent one to try out!
Thank you so much! It was delicious, it gave a little bit of sunshine in my rainy sunday meal!
Your recipes make me so happy Kate! I can’t wait to make this on the weekend. Any suggestions about what I should substitute for the chipotle? I have never seen it for sale in Ireland. Thanks.
Thanks, Gracie! I’m sorry I didn’t answer your question sooner. If you can find dried chipotle powder, that would be ideal. Hot smoked paprika would work as well. Or if you can’t find those things, maybe just add some extra cayenne pepper? The only downside to that is that you’ll lose the smoky flavor of the chipotle/paprika.
Any thoughts on making this in a crock pot?
Sorry Joanna, I haven’t tried it. I would sauté the vegetables on the stove as directed in step 1, then transfer them to a crock pot and add the beans, etc. That way you’re still getting the extra flavor that sautéing brings out and the butternut will be cooked all the way through. I’m not sure how long it will take to cook in the crock pot, though. If you try it, please let us know!
I am making this tonight for a little party we’re having. Can’t wait. It looks so amazing! You rock!
Thanks, Kirsten! Miss you!
This chili is delicious! I was so lucky to eat it in Kirsten’s kitchen last night. :) My boyfriend and I are trying a vegan diet for a few weeks and we are having fun experimenting with new recipes. This was fantastic and I can’t wait to make it myself soon!
Thanks, Janet! I’m so glad you both enjoyed it. I have a bunch of vegan recipes if you want to give them a try. Hope you are doing well, it was so fun to hang out with you during Kirsten’s wedding festivities!
Delicious!! My first time ever making any type of chili and I will be most definitely making this one again! Thank you so much Kate :)
Hooray, Holly! I’m so glad you enjoyed the chili. If you want to switch it up, I also have a sweet potato chili I bet you’d like.
This was so good! I love the smoky hot of the chipotle and the sweet of the butternut squash. Great flavor! And it’s a huge amount. I’ll be eating this for days! I might have to freeze some.
Glad you enjoyed the chili, Monica! I think it should freeze nicely, I always make giant batches of beans and freeze them for later. Works well!
Another winner Miss Kathryn. I’m a total nut about anything with Chipotle, then toss in avocados and I’m pretty much cloud 9-ing it.
I made this last night! YUM!! I’d love to invite you to link up at our Gluten Free Fridays recipe party~ The link will be live on Friday, come visit http://www.vegetarianmamma.com
Thanks and I hope that you join us! My family LOVED this recipe!! :)
Made this last week and it turned out awesome. I didn’t put the chipotle in it as I’m not a huge fan of the smoky flavor. I did use fresh Cheyenne peppers that gave it a nice softly spicy flavor to compliment the flavor of the butternut squash. I also used red and black beans instead of straight black – plus I diced and stewed tomatoes from my garden while I was cutting up the squash and added those to the chili. Excellent recipe!
So glad you enjoyed the recipe! Your substitutions sound great.
This was soooo delicious! I served it to company last weekend and they scraped the pot clean, even though one of them usually prefers meat at every meal. My two modifications: I added one extra can of diced tomatoes with green chilies, and served with sour cream. My boyfriend keeps asking “Are you sure there aren’t leftovers?”
Thanks, Julie! Your additions sound great.
I made this tonight. I haven’t tasted it yet, but it smells amazing! The only thing is that I cooked it for as long as you said to, and it only got more watery not less. I added a little bit of cornstarch, which seemed to help. Overall, thanks for the great recipe!
Just wanted to let you know this recipe was amazing! I made it last night and both my partner and I immediately agreed this is a new favorite! He is usually not a huge fan of spicy dishes but went through two bowls of the stuff anyway!
I brought some leftovers to work for lunch and by the time my bowl made its way around the table I barely had enough for myself!
My only alterations… skipped the cumin (he isn’t a fan) and cilantro (didn’t have any) and didn’t simmer it for the full hour (a. I think it was cooked enough – and b. we were too hungry) :)
Thanks!!!
This recipe is unbelievably good…and its one of those dishes that tastes even better the next day heated up after a night in the fridge….just loved it!!
So glad to hear it, Melody!
This was seriously delicious and easy to make. The only changes I made was to add a half-bunch of cilantro (not just use for garnish), serve with tortilla chips, and serve with grated strong cheddar. Thanks for the recipe!
Thanks, Josh! I’m so glad you enjoyed the recipe and your substitutions all sound great.
This was a huge football Sunday crowd pleaser! I added a couple of tablespoons of cocoa powder and HIGHLY recommend it!
Yummy! I making this with the chipotle paste in a tube that i just bought here. http://www.amazon.com/gp/product/B0097UW3EK
This sounds yummy and I want to make but was going to try it in a crock pot. Do you think it will work and have any suggestions? Thanks!!
Hi Michele, I’m sorry for the delayed response. I would suggest sautéing the vegetables in a pan on the stove for a few minutes before adding them to the crock pot to bring out their flavors.
I’m doing the Daniel Fast…started January 1st….and on a whim bought the prechopped butternut squash at our local Walmart thinking I could figure out something to do with it.
So, one morning, when packing my lunch, I grabbed romaine, butternut squash, avocado, cucumber, and balsamic dressing. When combined I decided that I LOVED avocado and butternut squash together. Went to Google. Popped those two ingrediets into a search, and Voila….I ended up here! I made this recipe on Saturday, fed my Mom, fed myself, fed a friend at work, and fed myself half a dozen more times! This chili is AMAZING. Some things I did differently, just based on preference, was I used green pepper, and some hot red chili peppers, chipotle chili powder, about double the amount of cumin, (omitted the cinnamon, because I totally forgot), and used a 29 ounce can of diced tomatoes. This is a Daniel Fast approved recipe (minus the tortillas crisps) and was the most flavorful thing I have eaten in a while. I have not only kept this recipe, but I have given it out to many in the course of the last few days. Thank you for posting! I have a new favorite chili recipe!
Carrie, I’m so glad you enjoyed the chili recipe and made it work for you! I do love avocado and butternut together, yum.
Totally love it. Been wanting to make vegan chilly for a long time now. Thank u. Admire all the effort u put in the website.
Thank you, Kavita.
I made this for the staff appreciation lunch at my daughter’s high school. It was the veggie favorite! I did add more chipotle because we like heat in the southwest. Thank you Kavita!
Sharon, I’m so glad my chili was a hit at your staff appreciation lunch! Woohoo!
Just finished making this. It was fantastic! I can’t wait to eat the leftovers!
This chili was uh-mazing! The squash was fantastic, and the saucy part of the chili equally delicious. It’ll be our lunch today & we can’t wait. Thank you!
So glad you enjoyed the chili, Jessica!
this looks LOVELY! On my list of “must try soon”…
BTW, you’re blog has been an inspiration to me as I start out on my own food blog adventure. thank you! :-)
~lynn
oh….if you like chipotles in your chili (and chocolate :))…here is a great chili recipe I picked up in a local foodie mag :-)
http://www.travelynneats.com/2013/02/25/chocolate-chipolte-bison-chili-3/
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