Vegetarian Butternut Squash Chili with Black Beans

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Ingredients

• 1 tablespoon plus 1 teaspoon neutral oil, such as canola or avocado

• 4 cloves garlic, minced

• 1 large onion, diced

• ½ teaspoon salt

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground chipotle chile, or to taste

• 2 cups no-salt-added vegetable broth

• 3 cups cubed butternut squash

• 2 (14 ounce) cans black beans, rinsed and drained

• 1 (14 ounce) can no-salt-added crushed tomatoes

• 1 (14 ounce) can no-salt-added diced tomatoes

• ½ cup Greek yogurt, for serving

• ¼ cup chopped fresh cilantro, for serving

• ¼ cup minced red onion, for serving

1. Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.

2. Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.

3. Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.

4. Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)