Can I freeze black bean and butternut squash chili [vegan, gluten-free]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

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Black Bean and Butternut Squash Chili
[Vegan, Gluten-Free]

KZ By: Kuteer and Trisha Zanasi

Author Bio

Kuteer and Trisha are the founders of Foodie Awareness, where they share their passion for delicious... Read More

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Black Bean and Butternut Squash Chili [Vegan, Gluten-Free]

1048

Dairy Free

This recipe is so good – it’s hearty, warming and slightly spicy. The little bit of cinnamon in it makes it feel like a true autumn meal. Topped with seasoned avocado, that adds a little freshness, it’s a treat that will satisfy all kinds of eaters!

Ingredients You Need for Black Bean and Butternut Squash Chili [Vegan, Gluten-Free]

Chili:

2 tablespoons extra virgin olive oil
1 medium-sized red onion, diced
1 large red bell pepper, chopped finely
1 small jalapeño, minced
1-2 clove garlic, squeezed
1 1/2 cup vegetable broth
2 teaspoons apple cider vinegar
One 15-ounce can crushed tomatoes
2 cups diced butternut squash
2 teaspoons chili powder
Ground cinnamon, to taste
Sea salt, to taste
18-ounces cooked black beans, drained
2 tablespoons chopped fresh cilantro

Avocado Topping:

1 avocado, diced
1 teaspoon chopped spring onions
1 tablespoon lemon juice
4 sprigs fresh cilantro

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How to Prepare Black Bean and Butternut Squash Chili [Vegan, Gluten-Free]

To Make the Chili:

Heat the oil in a large saucepan over medium heat. Add onion, bell pepper and jalapeño. Sauté for a few minutes until the onion is lightly caramelized. Add garlic and sauté for another 30 seconds.
Add broth, vinegar, butternut squash, tomatoes, chili powder, cinnamon, and salt. Bring to a boil over high heat. Reduce the heat to low, cover and let simmer until all of the vegetables are softened, about 25 minutes.
Stir in the beans and let simmer uncovered over low heat, stirring occasionally, until the desired consistency is reached about 10 minutes. Stir in chopped cilantro and adjust seasoning.

To Make the Avocado Topping:

In a bowl, season the avocado with lemon juice, olive oil, chopped cilantro and chopped spring onions. Add salt and pepper to taste and toss well.

To Serve:

Serve the chili in bowls, top with the seasoned avocado and garnish with cilantro sprigs.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.