Seasonal Butternut Squash & Black Bean Chili

Pumpkin soup with vegetables on wooden table

1 medium onion, diced
2-3 large sweet potatoes/yams, peeled & large chopped
1 medium butternut squash, peeled & large chopped
1/2 cup water/veggie broth + 2 cups water/veggie broth
3-4 garlic cloves, minced
1-2 Tbsp. Chili powder
1 Tbsp. cumin
2, 15 oz. cans of black beans, drained and rinsed
2 cups diced tomatoes
Juice of 1 lime
Salt to taste
Avocado (optional)

Heat pan and saute onion, sweet potato, and butternut squash with 1/2 cup water/broth for about 4 minutes. Add seasonings +2 cups water/broth and simmer for 10 minutes. Add beans , tomatoes, lime juice, & stir in cilantro. Top with avocado and serve by itself or over brown rice.

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