Buttercup Squash & Black Bean Chili
I’m not a vegetarian but we didn’t feel like going out and had limited ingredients. What we did have is buttercup squash from our JR Organics CSA box and a can of black beans from Trade Joe’s. Since I recently cooked a sweet potato and black bean chili that turned out really good I decided to try switching the sweet potato for the buttercup squash. The buttercup squash provides a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, buttercup squash is a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid. Black beans are full of fiber, protein, magnesium, folate and other antioxidants. Delicious and healthy!
Buttercup Squash & Black Bean Chili
2 teaspoons extra-virgin olive oil
1 onion, diced
1 buttercup squash, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 15-ounce can black beans
1 cup sliced grape tomatoes
2 teaspoons fresh squeezed lime juice
Heat oil in a large saucepan over medium-high heat. Add onion and squash and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the squash is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes.
