This is my kind of meal! An easy one-pot classic full of hearty flavours and textures that are sure to delight. I like to serve this squash and bean chili with homemade cornbread and coleslaw dressed with apple cider vinegar and extra virgin olive oil.
Use organic ingredients when possible
1 onion, chopped
1 carrot, chopped
1 bell pepper (any colour), chopped
1 tbsp avocado oil
2-3 cloves garlic, minced
1 jalapeno pepper, minced
1 tsp sea salt
2 ½ tbsp mild chili powder
1 tsp dried oregano
1 tsp ground cumin
½ tsp cinnamon
1 tbsp cocoa powder
1 can (14.5 oz.) low-salt diced tomatoes
1 ½ cups pumpkin or butternut squash purée (make your own or buy canned - not pumpkin pie filling)
2 cups vegetable broth or water
3 cups cooked beans (e.g. black beans, pinto beans, kidney beans, etc.)
1 tbsp lime juice
Suggested toppings: cilantro, chopped red onion, jalapenos, avocado, blue corn tortilla chips
In a big soup pot, heat oil over medium-low heat. Add the onion, carrot and bell pepper and sauté them until they soften and begin to brown, about 10 minutes. Add the garlic, jalapeno, sea salt, spices and cocoa and cook altogether for another 30 seconds. Add the tomatoes, pumpkin or butternut squash purée, broth or water, and beans and stir that up so everything is mixed.
Turn down the heat to low, cover, and let simmer together for about 20 to 30 minutes, stirring occasionally (the longer you let it simmer, the more the flavours were blend and develop).
When it is done simmering, turn off the heat and stir in the lime juice. Serve right away with your favourite toppings and a side of homemade cornbread and coleslaw with an apple cider vinegar and extra virgin olive oil vinaigrette.