• Gil's Gourmet

Garlicky Bean and Butternut Squash Chili

serves 4


2 teaspoons California EVOO

1 each butternut squash, peeled and cut into bite-sized pieces

1 yellow onion, peeled and chopped

2 teaspoon ground cumin

3 teaspoons chili powder

1/4 teaspoon ground cinnamon

2 cups vegetable broth

1 14.5oz can diced tomatoes

1/2 each (6oz) can tomato paste

2 tablespoons Pepper Plant Chunky Garlic Pepper Sauce

1 15oz can black beans, drained and rinsed

1 teaspoon salt

avocado, limes and cilantro


Heat oil in a large pot or crock pot over medium-high heat. Once hot, add squash and sauté until slightly tender, 8-10 minutes. Add onion, cumin, chili powder and cinnamon, stir to combine and cook until fragrant, about 2-3 minutes. Add broth, tomatoes, tomato paste, pepper sauce and beans. Stir to combine and reduce heat to medium-low. Cook for 30-35 minutes, stirring occasionally, or until squash is fork tender. Season with salt and portion into bowls. Serve with avocado, lime wedges and cilantro (or any of your favorite chili toppers).