I have a chilly-weather recipe to keep you warm this winter, Black Bean, Sausage and Butternut Squash Chili! We enjoyed this chili accompanied by a generous serving of snow and cold weather a week ago.
Our weather has been like a roller coaster with temperatures ranging from the single digits to 70 degrees this week. I froze half of this chili, which makes a big pot to enjoy when it’s chilly again and for chili weather. :)
We’re fans of butternut squash and enjoy it in Butternut Caprese Salad, Butternut Hummus, and Roasted Pear-Butternut Soup, so when I ran across a chili recipe with butternut squash, I was anxious to try it. It didn’t disappoint, it’s hearty, healthy and flavorful! Most grocery stores now sell butternut squash already peeled and cubed in the produce department which is a big time saver. You can also find it in the freezer section if fresh is not available.
In addition to the sweet flavor of butternut squash, the traditional flavors of chili are all here along with black beans. It has some smoky flavor from the fire roasted tomatoes and has chia seeds which are high in fiber, protein and Omega-3s and added at the end to thicken the chili. I have chia seeds in the pantry that I use in a smoothie every morning and I love the idea of using them to thicken up a soup or chili.
Note: All recipes have a printable recipe link so you’re not printing photos. Look for the link at the bottom of the post.
Black Bean, Italian Sausage and Butternut Squash Chili, recipe adapted from Food Network
Makes 10 – 12 servings
3 teaspoons olive oil
1 pound ground *sweet Italian sausage (or sausage with casings removed) *substitute lean ground turkey for a low fat alternative
1 medium onion, diced
3 cloves garlic, minced
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
2 lb. butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 red bell pepper, seeded and chopped
2 (14.5-oz.) cans diced fire-roasted tomatoes
2 (15.5-oz.) cans black beans, drained and rinsed
4 cups low sodium chicken stock
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the sausage and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the sausage to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, red pepper, tomatoes and 4 cups chicken stock, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, about 45 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. To serve chili, top with cilantro leaves, shredded cheese, jalapenos, chopped scallions and/or sour cream if desired.
You can find a printable recipe, HERE.
This chili would be good served with some Broccoli-Cheddar Cornbread and another recipe where you can sneak in some veggies!