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    Hearty Butternut Squash & Black Bean Chili

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    Pixicook editorial team
    clock-icon90 minutes

    Embrace the vibrant flavors of Mexico with this robust vegetarian chili. Featuring a medley of butternut squash, black beans, and tangy tomatoes, it’s a dish that offers warmth and satisfaction to both vegetarians and meat lovers alike.

    Easy
    Mexican
    Intermediate

    Ingredients for Hearty Butternut Squash & Black Bean Chili

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Tomatoes, Fresh, ripe, peeled and chopped

    0 oz

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    Olive Oil

    tablespoons

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    Onions, Finely chopped

    each

    Substitute chevron-down

    Garlic Clove, Finely chopped

    each

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    Red Bird's-Eye Chili, Deseeded and finely chopped

    each

    Substitute chevron-down

    Cayenne Pepper

    teaspoons

    Substitute chevron-down

    Dried Oregano

    teaspoons

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    Bay Leaf

    each

    Substitute chevron-down

    Butternut Squash, Peeled and cubed

    0 oz

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    Green Olives, Pitted and roughly chopped

    each

    Substitute chevron-down

    Red Wine

    0.25 fluid ounces

    Substitute chevron-down

    Vegetable Stock Cube, Crumble

    each

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    Piquillo Pimiento Peppers, Roughly chopped

    0 oz

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    Black Beans, Drained and rinsed

    0 oz

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    Chives, Snipped

    bunch

    Substitute chevron-down

    Soured Cream

    0.25 fluid ounces

    Substitute chevron-down