simple black bean & butternut squash chili

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this is the new fave dinner at our house, it’s really easy to make and filling. i have found that a key element to great chili is time, the longer chili cooks the more everything melts together. i tend to get this one started and then leave it to cook for just about an hour, and it is always super delicious.  this recipe serves 2.


  1. 1 1/2 cups (12 oz) butternut squash, cut into cubes
  2. 1 can black beans, drained and rinsed
  3. 1 (14 oz) can diced tomatoes (liquid included)
  4. 1 cup vegetable broth
  5. 2 tablespoons cornstarch
  6. 2 teaspoons cumin seeds
  7. 1/2 teaspoon cinnamon
  8. 2 tablespoons chili powder
  9. 1 teaspoon salt (more to taste)
  10. 1/2 yellow onion, chopped
  11. 1 teaspoon olive oil


  1. in a dutch oven or stock pot heat 1 teaspoon olive oil & add in the onion
  2. add in the cumin, chili powder & cinnamon and stir together until fragrant, about 2 minutes
  3. add in the cut butternut squash, black beans, tomatoes and broth & stir together and bring to a boil
  4. once boiling reduce heat to low and cover
  5. let cook until squash is tender, about 50 minutes, then stir in your 2 tablespoons of cornstarch, one at a time (this will thicken your chili)
  6. add salt to taste and serve

the end.


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