Easy Extra Spicy Black Bean Butternut Squash Chili
Last updated 3/26/2019 at 4:30pm
Easy Spicy Black Bean Butternut Squash Chili
WFPBNO (whole food plant based no oil)
1# butternut squash, after peeling and chopping
1 15.5 oz. can black beans
1 10 oz. can Rotel, Hot
1 medium onion (150g, although I used a large onion)
3 cloves garlic
2T mild chili powder
2.3 oz espresso
1 1/3 C water total or more to taste
Avocado for topping, optional
Sauté in 1/3 cup water over medium heat
Peel squash, cut in half lengthwise, scoop out seeds
I use a grapefruit spoon for this
Dice squash into ½ - ¾ inch cubes
Add another 1/3C water to onions if necessary
Dice or use a garlic press and add to onions, stir, cook for a minute
Add remaining ingredients, bring up to a boil, reduce heat and simmer until squash is tender, 20-45 minutes.
There is 520mg sodium in the Rotel. I didn't feel it needed additional salt, but I prefer my food less salty than most. I like spicy food. If you don't, substitute original Rotel or even a can of fire-roasted tomatoes for the Hot Rotel. Even the chili powder can be reduced, if you must. It is chili after all.
NOTE: Chili seems to become more spicy upon reheating.