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.
Black Bean, Italian Sausage and Butternut Squash Chili, recipe adapted from Food Network
Makes 10 – 12 servings
Ingredients
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
Kosher salt
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
Directions
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.
Black Bean, Sausage and Butternut Squash Chili
Ingredients
- 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
- Kosher salt
- 2 lb. butternut squash peeled, seeded and cut into 1/2-inch cubes (look for already peeled and cut butternut squash in produce department for a short cut)
- 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
Instructions
- 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 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.
- Add 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 green onion and/or sour cream if desired.
Notes
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.
This chili would be good served with some Broccoli-Cheddar Cornbread,
another recipe where you can sneak in some veggies!
Find more cozy comfort food in bowl with hearty and warming soup recipes, HERE.
Mary, I love butternut squash but would have never thought of it as an ingredient for chili. This looks so delicious and perfect for winter. I am so hoping we might have cooler weather. I am saving this recipe and thanks for sharing! Happy Wednesday!
~ Mary ~
I just roasted some butternut squash over the weekend for another recipe, I roasted 2 squash so
I have lots leftover, now it has a purpose more than ever!
Thank u as always!
Stay warm and we’ll, hugs to the pups! 😘 🐾
Oh, my! This made my mouth water. I’m always on the look out for a new Chili recipe. I can only make my pork and pineapple chili so many times!!!!!!!!!!! This is a keeper, I bet.
Now that’s a bowl of colorful, yummy looking chili, Mary, for our wintry months! I like the idea of so many different textures in the bowl. Thanks for sharing another wonderful recipe. xo
Roasted butternut squash is a favorite of mine and really looking forward to enjoying this recipe. I have saved this one to my Pinterest board. Even though we are in Florida for the winter I look forward to preparing this yummy recipe, thank so much Mary.
Wouldn’t have thought of that…..will try!! franki
Yum; Yum – Give me some!!!! Please! I am going to have to make this – this upcoming weekend. Looks amazing! Thanks for sharing.
I love the idea of butternut squash in chili Mary, what a tasty addition! Nothing beats chili and cornbread on a cold night. We have stolen a week from summer on the coast, we’ve been eating salads and grilling shrimp, more like June than January :)
Mary, This sounds incredibly delicious to me!!! Much more yummy with the sweet sausage than with ground turkey I’m sure. I have a butternut squash in my veggie bowl right now and I’ve been wondering what to do with it, so I think I’ll be making this chili. I love easy one pot dinners and cornbread is the perfect accompaniment to chili! I hope you share more about your morning smoothies! Our weather has been up and down too but today is cold…brrrr! Linda
This is right up our alley in this household!….both recipes! I used lots of butternut squash and can’t wait to try this recipe!…We have smoothies every morning (even though my hubby does not cook, he is an expert at smoothie making using the Vitamix). The smoothies always have chia seeds, so I will definitely have to try them in soups etc!
LOVE the squash, but I’m drooling over that broccoli cornbread!
Hi Mary! This chili looks so delicious. I absolutely can’t wait to try making it. We would love to have you share this over at this week’s Dishing It and Digging It party! Please feel free to join http://www.angiethefreckledrose.com/dishing-it-digging-it-132/