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Course and Entrees, Soups, Stews
Cook Time 45 minutes
Total Time 45 minutes
Servings 8
Author Sara

Ingredients

  • 1 1/2 Cups Dried Black Beans
  • 3 Cups Water
  • 1/2 tsp baking soda helps the beans get softer
  • 1 Tbsp Coconut Oil
  • 1 Large Onion Diced
  • 2 Large Garlic Cloves minced
  • 1 Tbsp Chili Powder
  • 1/2 Tbsp Coriander dried
  • 1/2 Tbsp Cumin
  • 1 tsp Cayenne Pepper more or less depending how spicy you like it
  • 1 Large Butternut Squash peeled, seeded, and diced (about 6 cups)
  • 2 Bell Peppers seeded and diced
  • 4 Cups Broth homemade preferred (vegetable or beef will work)
  • 24 oz Diced Tomatoes jarred or BPA free can
  • 1 1/2 Tbsp Sea Salt
  • 1 tsp Black Pepper
  • Cooked Quinoa optional

Instructions

  1. Soak the dried black beans in the water and baking soda overnight.
  2. Drain and rinse the soaked black beans.
  3. In a large soup pot heat the coconut oil over medium heat.
  4. Add the diced onion and bell pepper and saute about 5 minutes until onions are translucent.
  5. Add the minced garlic and saute another minute.
  6. Add the chili powder, coriander, cumin, and cayenne pepper and stir into the onion mixture.
  7. Immediately add the rest of the ingredients.
  8. Cover the chili and cook on low for about 30 minutes until the beans are cooked and the squash is soft.
  9. Serve with cooked quinoa on the side or you can mix it into the chili.

Recipe Notes

If you do not want to use dried black beans you could not use the soaking method and just use 2-3 cans of drained black beans. My dried black beans made 3 1/2 cups after soaking.

This would also be great to make in the crock pot!

*Please use organic ingredients when possible.