Squashy Autumny Chili (Butternut Squash, Black Bean and Apple)

In Autumn I eat chili. You should too. Grab a bowl of this and a blanket and go look at some trees turning. 

Eh, that’s pretty much all I have to say this time. Short but sweet, just like the season.
PS – Yes you could substitute pumpkin for butternut squash, for all you pumpkomaniacs out there 😉




(Makes a crap-ton. Big pot. To be exact.)

1 medium butternut squash 

3 apples

5 cups black beans (I used pre-soaked but uncooked. If you do this there’s no need to cook before. Can also use canned/cooked if that’s what you have.)

2 cups corn 

1 onion

1 bell pepper

28oz can crushed tomatoes (or diced, or fresh, or whatever)

1 garlic clove

2 tablespoons chili powder

1 tablespoon cumin

2 teaspoons agave (or honey or brown sugar)

2 teaspoons red pepper flakes (or cayenne)

1 teaspoon paprika

Olive oil

First, chop the butternut squash. This bit sucks. Just get it out of the way. I leave most of the skin on, but that’s up to you. 

Next chop up the onion and bell pepper. Put a big pot on the stove to heat up with a drizzle of olive oil. Throw in the onion and pepper to get it going.

While that’s starting to cook, finish the prep – cut up three apples. 

When the onions have started to get translucent, add in the butternut squash. Put the lid on for about 3 minutes until it starts to soften. Mince in a garlic clove. Stir and let that all cook for a couple more minutes. Then add in the apple and let that all go for a few minutes too before throwing in the beans and corn.  

Next add the can of tomatoes. Fill the empty can with water and add that in too, and stir. Then mix in all your spices. 

Bring the whole thing to a boil and then reduce to a simmer. Let simmer for about half an hour, until the squash is cooked all the way and the chili has thickened up. I like my chili really thick and hearty, so if you want your version more like a soup it won’t need as long. Taste along the way and adjust the spices to how you like it, too. Add more heat, or more sugar if it’s too spicy.

Enjoy! I also like to put it in a tortilla with some greens and avocado. Like a chili burrito, you know!


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