If I were to make this chili for my husband he would say, “where’s the meat?” It is rare that I get to enjoy a meal made solely of vegetables until he isn’t around for dinner. Now, don’t get me wrong, I’d much rather have him here for dinner, but I do love when I get to make vegetarian dishes. I love it even more when I get to whip out my beautiful blue dutch oven!
This chili is so flavorful and filling! I will no doubt make it for my man piece…but I will add some ground beef just for him.
(Serves 2 – make double for leftovers!)
2 tbsp coconut oil
1 small butternut squash, peeled and cut into cubes
2 medium carrots, peeled and cut into 1/4-inch pieces
1/2 large onion, chopped
1 tbsp chili powder
1 tsp minced garlic
1 (14oz)can diced tomatoes
1 jalapeno, seeded and minced
1/2 cup vegetable broth
1/2 tbsp honey
1 tsp sea salt
1 can black beans, rinsed and drained
1/2 cup fresh cilantro
In a dutch oven or a large pot, heat 1 tbsp oil over medium-high heat. Add squash and cook, stirring occasionally, until golden. Transfer squash to a bowl and set-aside.
In the same dutch oven, heat 1 tbsp oil. Add carrots and onion and cook, stirring occasionally, until tender. Stir in chili powder and garlic.
Add tomatoes, jalapenos, broth, honey, and salt; heat to boiling over medium-high heat. Add beans and squash, stir and heat to boiling. Reduce heat to low. Cover and let simmer for about 30 minutes until squash is tender.
Remove from heat, stir in cilantro, and enjoy! I topped mine with goat cheese and cayenne pepper – such amazing flavor!