Butternut Squash and Black Bean Chili

Soup, soup, what would my family eat if it weren't for soup? I promised you a soup recipe, and this is my absolute favorite soup of all time. I remember when my mom started serving it back in the 90s (that makes me feel old). At the time it seemed very exotic. Chili without meat? Chili with squash? Can you do that? Oh yes, you can.

Now it seems not the least bit unusual, which shows me how far we've come. My two-year old eats it and asks for seconds.

Be sure not to miss the cashews, which give it a nice crunch and really add a lot. You might consider adding avocado too. If you don't enjoy wrestling with butternut squash, you can buy it already peeled and cut up at Trader Joes.

Butternut Squash and Black Bean Chili

4 tablespoons vegetable oil 
4 medium yellow onions, coarsely chopped
2 medium red bell peppers, seeded and coarsely chopped
1 medium jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
2 medium butternut squash, seeded and cut into 1-inch pieces (about 10 cups)
2 cups canned vegetable or reduced-sodium chicken broth
2 14 1/2-ounce cans diced tomatoes
2 15 1/4-ounce cans black beans, rinsed and drained
4 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
2 cups fresh or frozen corn
1 cup cashews, coarsely chopped

In a large stockpot over medium heat, add the oil. Add the onions, red peppers and jalapeno and saute until softened, 5-8 minutes, stirring frequently. Add the garlic and cook for 1 minute, stirring constantly. Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano and salt and stir to combine. Bring to a boil. 


Reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Add the corn and cook for 5 minutes, or until the vegetables are tender, stirring occasionally. Top each serving with cashews.


Serve this with cornbread and you've got a great fall meal.