It is around this time in Minnesota where our markets are filled with pumpkins and squash. I make this one at home and usually double the quantity because it keeps well and is delicious as leftovers for a work lunch or lazy evening. The ‘+’ symbol added to some ingredients below indicate ones that I like to add more to, but the first time you make it I advise to hold back on those to add later or in future iterations – because you will want to make this one again. This one is meat-free [gasp! A meat free chili!], but you can add what you would like, I think that the squash is a good substitute in this recipe.
What you need:
1 tablespoon oil (your choice)
1 purple onion, diced
2 garlic cloves, minced
3 carrots, chopped
2+ cups cubed squash, Acorn and Butternut work well
1 can corn, completely drained
1.5 tsp chili powder
1.5 tsp chipotle powder
1 cup diced tomatoes, fresh or canned.
2+ tsp apple cider vinegar
1 can black beans, drained
2+ cups broth (Vegetable/Chicken)
Juice of ½ to 1 lime
Sea salt and black pepper
Cilantro/Sour Cream/Chopped Jalapeño
Put them together:
Heat the oil in a large pot over medium heat. Add the onion and cook until soft, ~5 minutes. Stir in the garlic, carrots, squash, corn, and a pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes.
Add the chile powder, chipotle powder, and tomatoes and warm them up for 1 minute. Stir in the apple cider vinegar and black beans and then add the broth. Simmer until the butternut squash and carrots are tender, 30 to 45 minutes.
Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If you’re chili is too spicy, stir in a small splash of apple cider vinegar. If it’s too thick, add broth. Add some topping before you dig in – cilantro, sour cream and chopped jalapeño are the favorites around here.