Butternut Squash and Black Bean Chili
By Paula DeenJUMP TO RECIPE
Cooking with Paula Deen Magazine
Prep time: 15 minutes
Cook time: 50 to 60 minutes
Servings: 6 to 8
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 4 cloves garlic, minced
- 1 (2½-pound) butternut squash, peeled and cut into ¾-inch cubes (about 6 cups)
- 2 (10-ounce) cans mild diced tomatoes with green chiles
- 3 cups vegetable broth
- 1½ tablespoons Kosher salt
- 1 tablespoon chili powder
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 (15-ounce) cans black beans, rinsed and drained
- sour cream, for serving
- cornbread, for serving
- chopped fresh cilantro, optional, for garnish
In a large Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in squash; cook for 2 minutes.
Add tomatoes, broth, salt, chili powder, paprika, cumin, garlic powder, and onion powder, stirring until well combined. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until squash is tender, 20 to 30 minutes.
Uncover soup; stir in beans. Simmer until heated through and slightly thickened, 15 to 20 minutes.
Top servings with sour cream. Serve with cornbread. Garnish with cilantro, if desired.