#blackbeanchili

A hearty and flavorful vegan chili packed with black beans, butternut squash, and aromatic spices. Perfect for a cozy dinner or meal prep!

Ingredients: 1 tablespoon olive oil. 1 medium onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, chopped. 1 yellow bell pepper, chopped. 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes. 2 cans 15 ounces each black beans, drained and rinsed. 1 can 28 ounces diced tomatoes, with juices. 1 cup vegetable broth. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. Optional toppings: chopped cilantro, avocado, lime wedges.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the bell peppers, onion, and garlic. It will take about 5 minutes of cooking until the vegetables are soft. Chili powder, cumin, smoked paprika, salt, and pepper should be added along with the diced tomatoes, black beans, diced squash, and vegetable broth. Use a stir to mix. Once the chili starts to boil, lower the heat and let it cook, covered, for about 30 minutes, or until the squash is soft. Test the food and add more seasoning if needed. If you want, you can serve it hot with cilantro, avocado, and a squeeze of lime juice on top.

Prep Time: 15 minutes

Cook Time: 40 minutes

A hearty and flavorful chili made with ground beef, black beans, and spices, served over roasted spaghetti squash strands for a nutritious twist on a classic comfort dish.

Ingredients: 1 lb ground beef. 1 spaghetti squash. 1 can black beans, drained and rinsed. 1 can diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Optional toppings: shredded cheese, chopped cilantro, sour cream.

Instructions: Preheat oven to 400F 200C. Cut spaghetti squash in half lengthwise and scoop out seeds. Place squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-45 minutes, or until tender when pierced with a fork. Once done, remove from oven and let cool slightly. While the squash is roasting, heat a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Add chopped onion, garlic, and bell pepper to the pot with the beef. Cook until vegetables are softened, about 5 minutes. Stir in the black beans, diced tomatoes with their juices, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally. Using a fork, scrape the flesh of the spaghetti squash to create 'spaghetti' strands. Divide the spaghetti squash among serving bowls. Top the spaghetti squash with the beef black bean chili mixture. Optional: Serve with shredded cheese, chopped cilantro, and/or sour cream on top. Enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

A hearty and smoky turkey black bean chili that will keep you warm and satisfied. Perfect for a cozy night in!

Ingredients: 1 lb ground turkey. 1 onion, finely chopped. 3 cloves garlic, minced. 2 cans 15 oz each black beans, drained and rinsed. 1 can 28 oz crushed tomatoes. 1 can 4 oz diced green chilies. 2 teaspoons ground cumin. 2 teaspoons chili powder. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 cups chicken broth. 2 tablespoons olive oil. 1 cup frozen corn kernels. Chopped fresh cilantro for garnish. Shredded cheddar cheese for serving. Sour cream for serving. Sliced green onions for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent. Add minced garlic and cook for an additional minute. Add ground turkey and cook until browned, breaking it apart with a spoon. Stir in cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Add black beans, crushed tomatoes, diced green chilies, and chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes. Add frozen corn kernels and simmer for an additional 5 minutes. Adjust seasoning if needed. Serve hot, garnished with chopped cilantro, shredded cheddar cheese, sour cream, and sliced green onions.

Prep Time: 15 minutes

Cook Time: 30 minutes