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Seasonal Squash and Black Bean Chili

Page history last edited by PBworks 12 years, 5 months ago

Seasonal Squash and Black Bean Chili


from Kyla


This here came from One Dish Vegetarian Meals by Robin Robertson via a weekly subscription to The Splendid Table recipes.  It is awesome and is much better served over frito-like corn chips and cheese with some cilantro and sour cream on top.


It is vegetarian!!  You can make as much as you want.  You can go by these amounts, but chili is not an exact science.  I usually triple the garlic and seasonings and taste until it's right.




  • 2 pounds pumpkin or butternut squash, peeled and seeded
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 jalapeño chile, minced
  • One 14.5-ounce can diced tomatoes, drained
  • One 14.5-ounce can crushed tomatoes
  • 4 tablespoons chili powder
  • 1 teaspoon salt
  • 3 chopped chipotle peppers in adobo sauce
  • 3 cups cooked or canned black beans, rinsed and drained if canned



1. Cut the pumpkin/squash into 1/2-inch chunks and set aside. (The best way to peel an uncooked squash is with a peeler...shocking).

2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add the reserved pumpkin, diced tomatoes, crushed tomatoes, chili powder, salt, and chipotles, and stir well. Bring to a boil, lower the heat, cover, and simmer until the pumpkin/squash is tender, about 30 minutes.

3. Add the beans, and more water if the chili is too thick for your taste. Cover, and continue to simmer about 15 minutes to blend flavors. Serve hot.




I tried this and it was delicious.  I used butternut as the squash ingredient, and not having jalapeno or chipotle chiles on hand, I confess I simply threw in a can of mild green chilis instead.  Yummy.  - Deborah

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