Kelly’s Clean-Eating Vegetarian Butternut Squash & Black Bean Chili a.k.a. Delicious-Nutritious-&-Healthy-Comfort-Food-Without-The-Guilt!

Kelly’s Clean-Eating Vegetarian Butternut Squash & Black Bean Chili a.k.a. Delicious-Nutritious-&-Healthy-Comfort-Food-Without-The-Guilt!

Hi lovies! 

<3

Happy Wednesday or Happy Hump Day, as they say! Halfway through the week SO TREAT YO’SELF tonight! Have that extra glass of VINO, that scrumptious piece of dark chocolate, that chocolate chip cookie or that vanilla bean ice cream you’ve been DYING FOR. Whatever it is, treat yo’self!

NOW, in other news, I’ve got a SITCH & A HALF TO TALK ABOUT WITH YOU GUYS. Another opportunity to treat yo’self! Y’all ready for ‘dis? TBH, I don’t know how anybody could be ready for this dish. It’s just too good. Too delicious. Too satisfying. IT’S ALMOST LIKE TOO-GOOD-TO-BE-TRUE, but it ain’t. All this to say, she’ll shock you in the best ways possible! SO GET READY. 

The other night, I whipped up a VEGETARIAN BLACK BEAN BUTTERNUT SQUASH CHIPOTLE CHILI& it was marvellously magical! (Not to mention, THE BEST EVER COMFORT FOOD!)

& You all know that when situations like that happen, there’s nobody I would rather share them with than you munchkins! So here I am, a few nights late (SORRY BABIES!!) about to share the recipe for this one with you. If you don’t love me yet, YOU WILL AFTER THIS ONE. I promise (But I mean… who are we kidding? YOU OBVS LOVE ME! Here’s an opportunity to love me just a little more!).

IN A NUTSHELL, it really is the PERF nutritious & delicious balance between spicy & sweet! Just think of the melt-in-your-mouth combo of chipotle & chill powder with the natural sweetness of the butternut squash & the nuttiness of the black beans!

Ladies & gents, I present you with: Kelly’s Clean-Eating Vegetarian Butternut Squash & Black Bean Chili a.k.a. Delicious-Nutritious-&-Healthy-Comfort-Food-Without-The-Guilt! 

& If the flavour wasn’t enough, this dins will satisfy ANY & ALL dietary restrictions (or lack thereof), whether you’re vegan, gluten-free or even a carnivore (YES, I promise!).

It’s super simple & easy to whip up & basically, once your veggies are chopped, your end of the bargain is almost done! I don’t know about you but I’m totally one for there being NOTHING BETTER than a one-pan/skillet/stockpot (WHATEVER) meal! Ya feel me? If you do, THEN THIS BABY IS FOR YOU (not to mention the million other reasons why she is too!).

And of course, because I’m me, IT AIN’T A RECIPE POST WITHOUT ME RANTING ABOUT WHY THE INGREDIENTS ARE SO GOOD FOR YOU. We won’t go into every single one because we’ll be here until tomorrow, LITERALLY. BUT, let’s just discuss a few of ‘em!

BUTTERNUT SQUASH!


Contains 4x the RDV of vitamin A IN just one serving, over half the RDV of vitamin C & LOADS of other vitamins & minerals (manganese, potassium, magniesum, vitamin E, B6 & thiamine!)

LOADED WITH ANTIOXIDANTS (beta-carotene, alpha-carotene & beta cryptoxantin, which are all linked to a reduction in inflammation & prevention of specific cancers).

Boosts immune system responses & helps fight off illness & disease (Thanks to the vitamin A content!).

BLACK BEANS!


Loaded with fiber, potassium, folate, vitamin B6!

Amazing source of plant-based protein!

Helps strengthen bones (due to its iron, phosphorus, calcium, magneisum, copper & zinc content!)

Healthy digestion! (Thanks fibre!)

CILANTRO!


Contains zero cholesterol!

Contains good amounts of antioxidants, essential oils, vitamins & fibre, which may help reduce LDL or bad cholesterol levels in the blood!

Contains vitamin K & calcium which helps build strong bones, teeth & hair!

OKAY, NOW LET’S GET TO THE NITTY-GRITTY!

My loves, YOU WILL NEED:

FOR THE MEXICAN-SPICED ROASTED BUTTERNUT SQUASH:

  • 1 medium butternut squash, PEELED & CHOPPED INTO CUBES;
  • 2 tbsp. of raw organic apple cider vinegar;
  • The juice of one organic lemon;
  • Two handfuls of chopped fresh cilantro;
  • 1/4 tsp. of black pepper;
  • 1/4 tsp. of cinnamon;
  • 1/2 tsp. of chipotle powder;
  • 1 tsp. of smoked paprika;
  • 1 tsp. of chili powder;
  • 1 tsp. of ground cumin;
  • 2 bay leaves;
  • A pinch of cayenne pepper;
  • A drizzle of Himalayan pink salt;
  • Avocado oil cooking spray!

FOR THE CHILI:

  • Coconut oil cooking spray;
  • 1 medium red onion, DICED;
  • 1 red bell pepper, DICED;
  • 1 medium butternut squash, ROASTED according to instructions above;
  • 1 tbsp. of chili powder;
  • 1 tsp. of chipotle powder;
  • 1 tsp. of ground cumin;
  • 1 tsp. of garlic powder;
  • 1/4 tsp. of ground cinnamon;
  • 2 bay leaves;
  • A pinch of cayenne pepper;
  • 1 15-oz. can of organic black beans, RINSED & DRAINED;
  • 1 14 or 15 oz. can of cherry tomatoes or diced tomatoes, INCLUDING THEIR JUICES;
  • 1 cup of water;
  • Black pepper & Himalayan pink salt, to taste/for seasoning;
  • 2 handfuls of chopped fresh cilantro;
  • OPTIONAL GARNISHES: Corn chips or tortilla chips, avocado chunks, nutritional yeast, shredded cheddar, mozzarella or Monterey Jack, red pepper chilli flakes – The possibilities are endless, my loves! HAVE FUN WITH IT!

NOW, FOR THAT HOW-TO?!

FOR THE BUTTERNUT SQUASH:

  • Preheat your oven to 425F & line a baking sheet with parchment paper. Set aside!
  • Peel & chop your butternut squash into little cubes!
  • Add the butternut squash & all the rest of the ingredients to a LARGE bowl & TOSS TO COAT ALL THE CUBES IN THE SEASONINGS
  • Once all your cubes are EVENLY coated, place them on the baking sheet (WITHOUT PILING THEM) & spray them with some avocado oil cooking spray (I use the one by Chosen Foods);
  • Bake the BABES for 35-40 minutes at 425F, flipping them at halfway mark!
  • Once baked, remove the babes from the oven & allow ‘em to cool on the baking sheet!

FOR THE CHILI:

  • In a skillet/stockpot over MEDIUM heat, warm the coconut oil until simmering!
  • Once heated, add the onion & bell pepper & COOK, stirring every now & then, until the onions are turning translucent! (I love you guys SO much that I took a picture of what the onions should look like when translucent! HOW F-AMAZING AM I THOUGH? I know, right?).

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  • Once the onions are beginning to look translucent, throw the roasted butternut squash into the skillet & toss to combine it with the onions & pepper!

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  • NOW, turn the heat down to MEDIUM-LOW & add in all the spices! COOK, stirring every now & then, until fragrant, about 30 seconds – 1 minute.

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  • THEN, add the bay leaves, black beans, tomatoes & their juices & 1 cup of water. STIR TO COMBINE & cover for about 45 minutes, STIRRING OCCASIONALLY to make sure that your chili doesn’t stick to the skillet! 

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  • Taste this BABE OF A DISH halfway through cooking & add more chipotle if you feel it’s not as spicy as you want it to be! (Always better to start off with less then add, if you wish! UNLESS YOU WANT YOUR MOUTH TO BE PERMANENTLY ON FIRE!).
  • You’ll know the chili is READY TO BE DEVOURED when all the water & tomato juice has been reduced & absorbed & the chili has a nice, tender, hearty consistency!

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  • Once ready, remove the skillet from the heat & throw on the chopped fresh cilantro!

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  • Add salt, pepper & optional garnishes, if you wish! 
  • DEVOUR!

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