This chili is chock-full of beans, squash, and tomatoes for a hearty meatless dish anyone will love! With a touch of cinnamon to make the folks enjoying this chili say “hmmm…what is that?” this dish will quickly turn into a family tradition for those colder-weather months.
For me, chili was always our family meal on Halloween night. It was perfect because Mom could usually make it ahead of time and it we were usually FREEZING from trick-or-treating and in need of a warm and wholesome dish. It was a win for the entire family.
Just passing out candy to some trick-or-treaters….:)
I took elements of my mom’s traditional chili recipe that I grew up with and gave them a little twist by adding butternut squash cubes, black beans, and cinnamon.
The butternut is high in Vitamin A (beta-carotene), Vitamin C, fiber, potassium, and the list could go on…, black beans give a slightly different flavor and texture when mixed with the traditional kidney beans, and the cinnamon not only tastes FANTASTIC but it also may lower blood sugar and cholesterol.
I actually use pre-cut butternut squash in this dish so I don’t have to hassle with the scary-fear-for-the-life-of-my-fingers tough to cut butternut.
Brian (my meat-loving chili husband) LOVES this dish as much as I do. It’s great to make ahead of time for those busy nights and it’s so comforting it almost tastes decadent 🙂 ENJOY!!
Yields: about 4 servings