Fall is almost here and I find myself doing a little happy dance in celebration of my favorite season. Boots, sweaters, football, falling leaves, bonfires, pumpkin everything, chili… I could go on and on. Not to mention some birthdays of my favorite people and a few holidays worth getting excited about. I know some of you may think I’m going a little overboard on the fall excitement but I also know some of you are right there with me getting stoked about some pumpkin spice lattes, amiright?
To keep in the spirit of the upcoming season I have created a delicious chili because, as far as I’m concerned, it wins all of the fall food. There are so many variations and options when it comes to making a chili and I love to continuously play with flavors and ingredients. This particular recipes includes a wonderful winter squash that, for some of you, may or may not be a typical chili ingredient- butternut squash. I chose to leave out any meat and added the squash to assure that this chili would be as hearty as we expect our fall foods to be. Not only is it hearty but it is brimming with health as well.
WHY you should give it a try:
Butternut Squash
- Vitamin C, and beta-carotene protect cells from cancer-causing chemicals. They are also anti-inflammatory which is helpful in curing osteoarthritis, asthma and rheumatoid arthritis to name a few.
- The high levels of beta-carotene convert to vitamin A in the body which is great for eye health and is also a deterrent of breast cancer.
Black Beans
- The black color of the seed coat is produced by 8 kinds of flavonoids that act as antioxidants in the body to fight disease and free radicals which can help reduce your risk of cancer.
- The high amount of soluble fiber and protein keeps digestion moving at a steady rate which keeps the colon healthy, keeps you fuller for longer and regulates blood sugar to prevent spikes and crashes and has been proven to lower cholesterol.
- High amounts of folate are great for prenatal health.
Bell Peppers
- The rich supply vitamin E, vitamin C and carotenoids provide this member of the nightshade family with a broad range of antioxidants that provide anti cancer benefits.
- Though it is part of the pepper family, bell peppers contain minimal amounts of capsaicin which means that are not hot.
WHERE to get the goods:
- Butternut squash is winter squash which means you’ll see it at your local farmer’s market around late August through December. If you find yourself wanting to make this during the “off season” there is a good chance you will find at your grocery store due to its ability to store well.
- Bell peppers are in season at your local farmers market in the late summer and fall but can also be found at any grocery or health food store year round.
HOW to enjoy it:
- In a bowl topped with avocado chunks or your favorite chili toppings.
- It keeps well in the refrigerator so this is a great meal prep recipe to keep on hand for busy weeks.
Now its your turn to give this chili a try in celebration of fall! I hope you enjoy it as much as we have!
Thanks for stopping by!
Em
- 1 1/2-2 lbs butternut squash, peeled and chopped
- 1 medium white onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 4 cloves garlic, minced or pressed
- 2 tbsp oil
- 2 tbsp chili powder
- 1 tbsp oregano
- 2 tsp cumin
- 2 tsp salt
- 1 (28 oz) can fire roasted diced tomatoes, drained
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups vegetable broth
- Warm oil in a 6 qt dutch oven over medium heat. Add the butternut squash, onion and peppers.
- Cook until the onion is translucent then add the garlic and seasonings, cook until fragrant, about 30 seconds.
- Add in the remaining ingredients (tomatoes, chickpeas, beans and vegetable broth) and simmer over low heat for 45-60 minutes. Then taste and adjust seasoning to your liking.
- Serve in bowl topped with your favorites!
