This zesty black bean and butternut squash chili was created by my wonderful friend Dr. JJ, and is perfect fare for a gathering, or for your family. It’s got a nice kick of spice, protein, sweetness and sassiness from the tomatillo and lime. This is perfect served with vegan sour cream, and some delicious cornbread. You can make it on the stove top, or just dump the ingredients into your crockpot, and cook on low for the day. You’ll come home to a delicious warming meal.
If using a crockpot, dump all the ingredients except the cilantro and lime juice, into your pot. Set on low and cook for at least 4-6 hours. Finish with fresh lime juice and cilantro. Add salt to taste.
If cooking on the stovetop, heat a large pot, add a dash of olive oil, and saute the onions and squash until starting to turn golden. Add the spice mix and garlic and toast for another minute. Add the remaining ingredients except the lime juice and cilantro. Bring mixture up to a boil, then cover and turn on simmer/low and cook for about 45 minutes. During this time, you can help the kids with homework, or just put your feet up, enjoy a few minutes of decompression, and a lovely chili awaits when you are done.
To serve: You can serve this alone, or alongside cornbread, or atop brown rice. You can also make a chili “bar” for friends – put out bowls of cheddar shreds, chopped red onion, pickled jalapenos, lime wedges, avocado slices,tortilla strips or chips, and some vegan queso. Perfect for football or feeding a gang of hungry athletes!