Black Bean and Butternut Squash Chili

It's actually starting to feel like fall is here! It's getting colder, the leaves are starting to change, and pumpkin flavoured everything can be spotted anywhere. One thing I love about fall is the food. It's warm, comforting and to be honest it makes a lot more sense to eat soup now than it does when it's 40 degrees out.

I decided this past Sunday was the perfect time to break out my fall foods. My favourite being Black beans and Butternut Squash. This is a pretty effortless dish, well... once the squash is peeled. 

Black Bean and Butternut Squash Chili

1 tbsp vegetable oil( your preference)

1-medium yellow onion, diced
3-cloves of garlic, minced

1-medium butternut squash, peeled, seeded, cut into 1 in cubes

1-tbsp chili powder

2-tsp ground cumin

1-540 ml/19 fl oz. can of black-beans (drained and rinsed)

1-796 ml/28 fl oz. can of diced tomatoes

In this recipe, the effort required for the squash makes up for the lack of effort required for the rest of it. It's definitely worth it!(if it's more your style, some stores already sell it peeled, seeded, and chopped).

Once all the ingredients are ready to go...

In a large pot,  add the oil, onion, garlic, and squash. On medium heat soften  for 7-10, then add cumin and chili powder. Stir for 30 seconds until the spices get really fragrant. Then add the black beans and tomatoes. Cover and let simmer over medium low heat for 45-60 min,

Scoop it into a bowl, add some garnish if you like(Cheese and green onions are my preference) and enjoy!

Try it out and let me know what you think,

xo Jenn