Roasted Squash and Pinto Bean Chili

Yay, it’s squash season!

When squash comes a knocking, I put it to delicious use in so many recipes, including this pinto bean chili.

This is a classic chili recipe with the addition of the sweet and savory oven roasted butternut squash. Yum!

Try it for yourself, and let me know if you like it.

Roasted Squash and Pinto Bean Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chili
Cuisine: Food is medicine
Serves: 6 servings
Ingredients
  • 2 cups dried pinto beans, soaked overnight
  • 5 cups water
  • 3-4 inches of dried kelp/kombu
  • 1 butternut squash, peeled, seeded and cubed
  • 2 tbsp. olive oil
  • ½ tsp. ground cinnamon
  • ½ tsp. nutmeg
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tbsp. chipotle powder
  • 1 large onion, peeled and diced
  • 3-4 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, peeled and minced
  • 2 tomatoes, diced
  • 2 jalapeno peppers, seeded and minced
  • 1 tsp. oregano
  • 2 tsp. sea salt
  • ¼ tsp. black pepper
  • 1 avocado, diced
  • ¼ cup cilantro
  • 2 tbsp. lime juice
Instructions
  1. Soak beans in water for 8 hours or overnight.
  2. Discard beans soaking water.
  3. Bring beans and 5 cups fresh water to a boil.
  4. Skim the foam that rises to the top and discard.
  5. Add kelp, cover and reduce to simmer for 45 minutes.
  6. After 45 minutes, add 1 tsp. salt and continue cooking an additional 45-50 minutes.
  7. While beans are cooking preheat the oven to 375.
  8. Place cubed squash into a mixing bowl and drizzle with olive oil.
  9. Toss squash with nutmeg, cinnamon and a couple of pinches of sea salt.
  10. Put squash into a roasting pan and roast 40-50 minutes, or until lightly browned.
  11. In a deep saute pan or soup pot, saute onion in 1 tbsp. olive oil and couple of pinches of salt, on medium high heat.
  12. Add chili powder, cumin, chipotle powder and continue cooking 2-3 minutes.
  13. Add celery, carrots, garlic, tomatoes, peppers, and oregano and cook additional 2-3 minutes.
  14. Add cooked beans (plus 2 cups of the bean cooking water) into the saute pot, plus remaining 1 tsp. salt and black pepper. Add more bean water if you want a looser chili.
  15. Cover and simmer 25-30 minutes.
  16. Adjust seasoning if needed.
  17. Combine diced avocado, cilantro, lime juice and few pinches of salt, for garnish.
 

Andrea Beaman is a internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching individuals and health practitioners how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.