Garden Butternut Squash & Poblano Black Bean Chili

This cozy fall chili brings the garden straight to the soup pot with homegrown butternut squash and poblano peppers. Tender squash, black beans, tomatoes, warm spices, smoky chipotle, and a hint of maple create a hearty chili with a wonderful balance of savory, smoky, slightly sweet, and bright flavors.

Serve it with a warm homemade biscuit or cornbread for the perfect garden-to-table fall meal.

Ingredients

1 tablespoon extra-virgin olive oil

1 medium yellow onion, diced, about 1½ cups

2 garlic cloves, minced

1 carrot, chopped

2 cups cubed garden-grown butternut squash

1 garden-grown poblano pepper, stem and seeds removed, diced

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon chipotle powder or chipotle paste

1 cup halved cherry tomatoes or 1 cup canned diced tomatoes

2 teaspoons apple cider vinegar

1 teaspoon pure maple syrup

1 cup cooked black beans, drained and rinsed

2 to 3 cups vegetable broth

Juice of ½ to 1 lime

Sea salt, to taste

Freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and pepper. Cook for 5 to 8 minutes, or until softened.

2. Add the garlic, carrot, poblano pepper, and butternut squash. Season with another pinch of salt and pepper. Cook for about 15 minutes, stirring occasionally, until the vegetables begin to soften and the onion is lightly browned.

3. Stir in the chili powder, cumin, chipotle, and tomatoes. Cook for about 1 minute to toast the spices and allow their flavors to develop.

4. Stir in the apple cider vinegar, maple syrup, and black beans.

5. Add 2 cups of vegetable broth, or enough to just cover the vegetables. Bring to a gentle simmer and cook for 20 to 30 minutes, or until the butternut squash and carrots are fork-tender. Add additional broth as needed.

6. Finish with a generous squeeze of fresh lime juice. Taste and adjust the salt, pepper, and spices as desired.

7. If the chili is thicker than you prefer, stir in additional vegetable broth until it reaches your desired consistency.

8. Serve hot with a homemade biscuit or warm cornbread.

Optional Toppings

Fresh jalapeño slices

Sliced avocado

Shredded cheese

Fresh cilantro

Garden-to-Table Tip

The touch of maple syrup isn't meant to make this chili sweet. It enhances the natural sweetness of the garden-grown butternut squash while balancing the smoky poblano, chipotle, and earthy cumin.