Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It's thick, delicious, and simple to prepare!
Remove peel from squash. Carefully slice off both ends; cut squash in half horizontally. Scoop out seeds and stringy pith; discard. Slice into half-moon shaped rings (1" thickness); cut rings into 1" bite-sized cubes, for a total of 2 cups. (you won't use the whole squash).
Place ingredients into a large stock pot; stir well. Cook on medium-low heat for 30-40 minutes. **Cover pot of chili for the first 15 minutes, then uncover for the rest of the cooking time**. Taste a bite of squash after 30 minutes. If soft and tender, chili is done. If not, continue cooking until tender. Chili will thicken as water reduces while cooking. Taste; season with salt, as desired.
Serve chili with a dollop of sour cream and fresh cilantro, if desired (optional, but good). Enjoy!
NOTE: I use fresh corn kernels (cut off one cob) and fresh butternut squash, but you can substitute frozen corn kernels or butternut squash, if necessary. If using frozen butternut squash, your cooking time may vary, as it might take less time to become tender.
Black Bean Butternut Squash Chili https://www.thegratefulgirlcooks.com/black-bean-butternut-squash-chili/