Black Bean & Butternut Squash Chili

5 from 1 vote

Prep Time12 mins

Cook Time28 mins

Total Time40 mins

Course: Main Course, Soup

Cuisine: American

Servings: Servings

Calories: 459kcal

3 dried ancho chilies stemmed and seeded
3 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 medium onion chopped
2 large carrots peeled and chopped
2 medium celery stalks peeled and chopped
1 medium butternut squash peeled, seeded, and cut into ½- to 1-inch cubes (about 4 cups)
4 garlic cloves finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
1 cup water
1 15-ounce can fire-roasted diced tomatoes
1 15-ounce can black beans rinsed and drained
½ cup frozen corn no need to thaw
2 tablespoons fresh lime juice
Kosher or fine sea salt to taste

In a medium pot, bring the anchos and broth to a boil over high heat. Reduce the heat to low and simmer for 10 minutes to rehydrate the chilies. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Set aside.
Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion, carrots, and celery. Cook, stirring often, for about 5 minutes. Add the squash, garlic, chili powder, cumin, and coriander. Stir for 1 minute. Add the water, tomatoes, and reserved ancho puree. Bring to a boil, then reduce the heat to low and simmer, covered, until the squash is tender, 15-20 minutes.
Stir in the beans, corn, and lime juice. Cook for a few minutes to heat through. Season to taste with salt. Serve with desired toppings.
Swap It: Instead of the butternut squash, try using 4 cups of peeled and cubed sweet potatoes.