Spicy Butternut & Black Bean Chili
Prep Time
30 minutes
Prep Notes
Black beans are used in chili as they are a smaller, easier to digest bean. They also are full of nutrients that are great for your heart, your gut, your blood sugar and even health factors that play a role in your risk for different disease. Their main claim to fame, high fiber content. So eat up!
Cooking Time
30 minutes
Yields
2
Ingredients
- 1TB ghee or coconut oil
- ½ - small butternut squash, peeled, seeded, and cut into ½ - inch chunks
- 1 - medium yellow onion, chopped
- 2 - large cloves of garlic, minced (or more if you like)
- 1 - green bell pepper, seeded, cored and diced
- 1 - jalapeño, seeded and diced finely (optional)
- 1 - (14-oz) can diced tomatoes
- 2TB chili powder
- 1tsp Cumin
- 1cup Vegetable broth or Chicken bone broth
- 1 - (14-oz) can black beans, rinsed and drained
- 1tsp Redmonds REAL salt
- 1 - large bunch Dino kale, collard greens, or Swiss chard
Directions
1. Heat a large Dutch oven or soup pot over medium heat. Add ghee or coconut oil and the butternut squash, onions and garlic. Sauté for 10 minutes or until butternut squash is starting to brown.
2. Add bell pepper and jalapeño, stir, and cook 3-4 minutes more.
3. Stir in the tomatoes, chili powder, cumin and broth. Bring pot to a simmer, cover, and cook for 10 -15 minutes until the butternut squash is fork tender.
4. Add the beans and REAL salt and stir gently to combine. Let heat through, about 5 minutes.
5. Place 1/2 cup of packed chopped greens in the bottom of each bowl. Ladle the chili mixture over the top of the greens.
6. Serve and offer chopped green onions, diced red onion, sliced avocado or cilantro as toppings.
Notes
You can also use a bit of kefir cheese as a topping on this chili along with millet cornbread.