Black Bean and Squash Chili

I love to cook for people, from entertaining to just having a friend over for dinner I find it relaxing to be in the kitchen making a great dish. I had been on the search for a great vegetarian  chili that was quick enough for week night and hearty enough to be a meal. I think I have finally found one!

Ingredients

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 4 cups cubed butter squash (I bought precut squash and it saved me a lot of prep time)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chile 
• 1/4 teaspoon salt
• 2 1/2 cups water
• 2 15-ounce cans black beans, rinsed
• 1 14-ounce can diced fire roasted tomatoes
• 4 teaspoons lime juice
• 1/2 cup chopped fresh cilantro

Directions

• Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
• Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

I love how well this turned out, it was great for a weeknight and I made a double batch so I had enough to freeze for meals when I get back from Arizona.

Todays 30 in 30 for 30:

I am very thankful for my Mom, while she and I haven’t always had the best relationship the past few months she has been amazing and supportive. I can call her at anytime, any hour.