' Black Bean, Corn, Butternut Squash Chili - Vino Mas

Black Bean, Corn, Butternut Squash Chili

  • 1 tablespoon olive oil
  • 1 ½ cups chopped onion
  • 1 ½ cups chopped red bell pepper
  • 1 garlic clove, minced
  • 2 tablespoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • 2 cups (12-ounce) package frozen cubed butternut squash 
  • 2 cans of Black Beans 
  • 1 ½ cups water
  • 1 cup frozen whole-kernel corn
  • 1 teaspoon salt
  • 1 (14.5-ounce) can crushed tomatoes, undrained
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • Chopped Cilantro
  • Shredded Cheddar Cheese
  • 6 lime wedges
  • Cubed Avocado with lime juice (if desired)

Step 1:  Heat olive oil in a dutch oven over medium heat. Add onion, bell pepper, and garlic; cover and cook 5-7 minutes or until tender. Add chili powder, cumin and red pepper flakes; cook 1 minute, stirring constantly.

Step 2:  Add butternut squash and next 6 ingredients (through chiles). Cover and cook on med until Squash is heated through.  Turn to low and Simmer until vegetables are tender and chili is thick. 

Step 3:  Ladle chili into bowls, Sprinkle with cheese; top with Avocado if using, fresh cilantro and serve with lime wedges.

Paired with Bagueri Cabernet
Adapted from Cooking Light Soups and Stews Fall 2021

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