Tastes of the Season – Squash and Black Bean Chili

I love the tastes of autumn – crisp apples, smooth pumpkin and delicious seasonal squashes.  Lucy shared her caramel apple bar on Monday and Jennifer shared her sweet potato spoon bread yesterday.  Both look so delicious.  Today I’m sharing a one pot savory supper with you –

Butternut Squash and Black Bean Chili!  I think you’re family is gonna love this one!  You know me, I only do easy recipes.  One-pot meals are my favorites.  I love painting and when I’m not doing that, I’m out on the beach or enjoying the woods with my boys.

Like yesterday, when Conor and I spent most of the day at Norris Reservation in Norwell.

Ah, there’s my cutie pie enjoying his cheese and pickle sandwich by the North River.  That boat house is just so lovely.

So you see, we do one pot dinners in our house. This one is filled with tastes of the season I love – cumin, paprika and with just veggies it is slightly lighter than its meatier cousins.

This one is even healthier because it is full of greens – baby kale, baby chard and baby spinach.

It is delicious as is but I love topping mine with pumpkin seeds and shredded cheese.
Squash & Black Bean Chili
Ingredients
– 2 tablespoons olive oil
– 2 1/2 cups chopped onions
– 3 garlic cloves, chopped
– 2 1/2 cups 1/2-inch pieces peeled butternut squash
– 2 tablespoons chili powder
– 2 teaspoons ground cumin
– 1 tablespoon oregano
– 3 15-ounce cans black beans, rinsed, drained
– 2 1/2 cups vegetable broth
– 1 14 1/2-ounce can fire roasted diced tomatoes in juice
– 3 cups (packed) baby arugula, baby spinach and baby chard (I got mine from Trader Joe’s)

Preparation
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in greens, simmer until baby greens are tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

* This recipe is based on this one from Bon Appetit with a few changes and additions.

So if you’ve been a bit busy enjoying the season this is the chili for you!  Enjoy!

Be sure to visit the rest of my friends participating in this week’s Tastes of the Season.

Monday 10-21:  Craftberry Bush
Tuesday 10-22:  Town and Country Living
Wednesday 10-23:  Finding Silver Pennies
Thursday 10-24:  Ella Claire Inspired
Friday 10-25:  AKA Design and City Farmhouse 
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miss flibbertigibbet
10 years ago

Boy…that SOUNDS good! Do your kids eat it? I am not a vegetarian but I try and reduce meat as much as possible so I’d like to give this a try! Great pics!!

Cassie @ Primitive & Proper

oooh yummy!! this looks delicious! i pinned it!

Craftberry Bush
10 years ago

Looks great D…:) perfect for fall..xo

Junkchiccottage
10 years ago

Yum!!!! This looks so good. I can’t wait to try it.
Kris

Robin Johnson
10 years ago

That looks so yummy! Can’t wait to try it out for myself. Thanks.

Danielle
10 years ago
Reply to  Robin Johnson

Thanks, Robin! Can’t wait to hear what you think! x

Jody and Stan
10 years ago

This is a perfect Fall recipe! Thanks for sharing!
Hugs,
Jody

Danielle
10 years ago
Reply to  Jody and Stan

Thanks, Jody. Hope you like it. x

Robyn
10 years ago

I love this, Danielle. The combination of ingredients would really excite the taste buds and, as you say, perfect for the season! Beautiful photography!

Jennifer @ Town and Country Living

Finally a chili I can eat!! I’m vegetarian. I think I’ll make it this weekend.

Shannon
10 years ago

Yummy!!!!!

Kristen Whitby
10 years ago

This looks so delicious! I need to make this!

Danielle
10 years ago
Reply to  Kristen Whitby

Thanks, Kristen! x