Butternut Black Bean Chipotle Chili

Serves 4

1 c frozen stoplight peppers, diced

1 yellow onion, diced

1 T minced ginger

1 1/2 T minced garlic

1 t cumin

1 large butternut squash, peeled and cubed

3 c (or 2 cans) black beans, rinsed and drained

28 oz fire roasted tomatoes

2 c vegetable broth


cooked brown rice

1-2 chipotle chilis in adobe sauce

Saute the peppers, onion, ginger, garlic and cumin in a little water to prevent sticking.  Once the peppers have softened, add the squash, beans, tomatoes and broth.  Reduce heat and cover until squash is tender.  Mix the cooked brown rice in at the end or serve over the rice.  If using the chipotle chili(s), finely dice or puree with vegetable broth before adding to the chili.

Alternatively, throw all raw ingredients into the slow cooker and cook on low for 6 to 8 hours.  Mix the cooked brown rice in at the end or serve chili over the rice.

This recipe was adapted from one generously shared by Katie Magee, who used sweet potatoes in the original.  Sweet potatoes also work fabulously here!