My all-time favorite meatless chili — I haven’t found a meatless one that bests this colorful plant-based combo. People always ask for the recipe. The color combination — orange butternut, black beans, and corn — make it a Halloween treat. It comes together quickly with home staples and fall squash and corn.
1 medium butternut squash, peeled and diced (about 4 cups)
1 can black beans, rinsed well
2cups fresh corn
salt and pepper
Garnish, chopped cilantro, about 1 bunch
Sauté onions in oil until translucent, about 10 to 15 minutes. Add garlic and sauté another 2 minutes. Add spices and continue cooking while stirring to prevent burning, about 1 minute. Add tomatoes and break apart with a masher. Add squash to pot and add water, if necessary, to cover. Bring to a boil, turn down heat to a simmer, and cover. Let simmer for about 20 minutes until squash is tender.
Add black beans and corn, and simmer to let flavors blend. Remove bay leaves. Season with salt. Garnish with cilantro.