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Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili
Ashley Manila
5
from
2
votes
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Ingredients
3
tablespoons
olive oil
1
large red onion, chopped
1
large white onion, chopped
8
garlic cloves, minced
2 1/2
cups
butternut squash, peeled and cut into 1/2-inch pieces
2
tablespoons
chili powder
2 1/2
teaspoons
ground cumin
2
tablespoons
sriracha hot sauce
2
cups
kale, thick ribs removed and chopped
3 15-
ounce
cans black beans, rinsed, drained
2 1/2
cups
vegetable broth
1 1/2
cups
crushed tomatoes
1
cup
diced tomatoes
2
teaspoons
salt
Avocado slices, for serving (optional)
Sour cream, for serving (optional)
Instructions
Heat oil in heavy bottomed large pot over medium heat. Add onions and sauté until tender and golden, about 10 minutes. Add garlic and cook another minute, or until garlic is fragrant. Add squash; stir; and cook for 4 minutes, stirring occasionally. Stir in chili powder and cumin; cook for 2 minutes. Stir in sriracha, kale, beans, broth, tomatoes, and salt; increase heat to medium-high and bring to boil. Reduce heat and simmer, uncovered, for 45 minutes. Season with additional salt and pepper as needed. Ladle chili into bowls, top with avocado and sour cream (if using), and serve.
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