Oh my goodness I love this season! It’s so beautiful! I can’t get over it!
Every time I’m outside on a run or a walk I keep thinking that this is the most beautiful I’ve ever seen the world. The canyons right now…wow! To quote Anne Shirley, “I’m so glad I live in a world where there are Octobers.”
Or William Cullen Bryant: “Autumn: the year’s last loveliest smile.”
And the weather has been just perfect here. Chilly but not cold, well balanced between cloudy, rainy days and clear sunny ones. And every day can be perfectly complimented by a warm bowl of chili.
I love fall for too many reasons, but one worth mentioning right now is soup. It’s probably my favorite category of food, and fall is the time for all the soup, chili included.
We go through a lot of chili in this house because I love it and it can be re-purposed into so many different meals! Tyler loves to make chili-cheese dogs with our leftover chili. I prefer mine atop a baked potato. And both of us enjoy leftover chili with nachos. AND it’s so easy!!! Literally throw everything in a pot and let it simmer. Love it.
This chili is hearty and packed with flavor and I love how it integrates fall flavors with the squash and the cinnamon! I used a sweet meat squash, but butternut or acorn squash would work just as well. It’s a little unique this way but I love it 🙂
On a side note, don’t you just adore my ladle?! It’s a little Loch Ness monster for your pots of soup 😀
So for the second time this week, go cozy up with a warm bowl of something delicious!
Black Bean and Squash Chili
Time: 40 mins
Yield: 6 servings
- 1 lb ground meat (chicken, turkey, beef, etc.)
- 1 onion, diced
- 1 tsp salt
- 2 cans diced tomatoes, no salt added
- 2 C broth (corresponding with type of meat)
- 3 cans black beans
- 2 cups cooked butternut squash (or similar), diced into 1/4 inch or smaller pieces
- 1 tsp garlic powder
- 1 tsp paprika
- 1 and 1/2 tsp cumin
- 1 tsp chili powder
- 1/4 tsp cinnamon
- 1/2 tsp pepper
- Brown meat with onion, and salt in a large soup pot over medium heat.
- Add everything else to the pot and stir.
- Cover and let simmer over medium heat for at least 30 minutes, stirring occasionally. The longer you allow it to simmer, the thicker the chili will be and the better integrated the flavors are.
- Serve with sour cream, cheese, cilantro, chips, and/or avocado.