Butternut Squash Black Bean Chili

by Kelli H. on January 3, 2014

I realize I didn’t say it on Wednesday’s post but Happy New Year! Now that New Years is past and we’re rollin’ into 2014, I want to share this delicious recipe. I’m not really into dieting or new years resolutions, but I can stand behind the reasoning that December is somewhat of a free for all, and that January is the perfect time to set yourself straight.

I haven’t talked about fitness much on my blog and that’s because honestly, I’m not really a fan. I really have to push myself to be active, so I totally understand when it gets pushed to the side in everyone’s busy lives. BUT we should all try harder to stay active. Last year at the beginning of 2013 my goal was to stay active for our wedding in July. After that I continued doing jogs, walks, and hikes with Ryder but I didn’t really have any goals with my fitness. Writing it out here seems a little terrifying because it means I really need to commit, but I am happy to report my goal for 2014 is to run a 10k. I’ve ran two 5k’s in the past, and while I didn’t really write much about them, they were totally doable. I’ve been running for over a year now, and I’m excited to really hit the goal of participating in a 10k.

Now, I probably won’t share too much about my runs or the race itself (maybe I’ll do a racap, who knows!) because my runs are usually about a 3-4 mile loop around our house with Ryder by my side. I take walking breaks, and I’m slow, but with each run I feel stronger. During the months that it’s still too dark to run after work I go on the treadmill and walk/run. It makes me feel great about myself. Plus, I get to watch Gossip Girl (guilty pleasure).

I’ve also joined David’s gym. I know, so typical to join a gym in the beginning of the year, but I’m going to get back to yoga by joining. I can go to two different locations so I should be able to fit in a yoga class at least once or twice a week. David and I are even trying to push ourselves to go tonight!  I used to really love yoga before we had Ryder in our lives, so I’m hoping to find that love for it again. Plus a little cross training for my running couldn’t hurt.

This post wasn’t meant to be about running, but more about a healthy balance for 2014. As I mentioned,  I’m not one for new years resolutions, but I’m pretty dang happy these days, and I’d like to continue what I’ve been doing. I don’t deny myself anything, but I also don’t give into all my food cravings. My goals will be to not drink Monday-Thursday unless it’s a holiday or someones birthday. I will not eat dessert unless it’s a special occasion, I will try my hardest to stay active 3-5 days a week, and I will try to cut down on meals with cheese (I love cheese!). Oh yeah, I’d also like to eliminate any sugar from my coffee. I’ve gotten it down to 1/2 teaspoon but I’d like to go to zero! As you can see, they’re not really hard goals because it’s what I’ve already been doing. David’s interested in trying a paleo diet, but I’m really not into paleo, so we’ll have to see what happens.

This meal is healthy, easy, and oh so comforting in these cold months to come. Get it started and go on a short walk or take care of some chores while it simmers. I hope you’ll love the flavors as much as David and I did!

Butternut Squash Black Bean Chili
Recipe adapted from Dishing Up Dirt

1 tablespoon olive oil 
1 onion, peeled and diced
3 garlic cloves, minced
1 jalapeno, seeded and diced (leave seeds in if you like spicy!)
1 (2 pound) butternut squash, peeled and diced into 1″ cubes
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon dried oregano 
4 cups broth, chicken or vegetable for vegetarian
2 (15 oz) cans black beans, drained and rinsed
1 (28 oz) can diced tomatoes
salt and pepper, to taste
toppings:
Greek yogurt, cilantro, diced onions, cheese, limes

Directions:
In a large pot or Dutch oven over medium heat; add olive oil and onions and saute for about 3-5 minutes or until soft. Add in garlic and jalapeno and saute for 1 minute. Stir in butternut squash, chili powder, cumin, coriander, and oregano. Saute for about 3 minutes. Pour in broth, black beans, and diced tomatoes. Bring to a boil. Reduce heat to low, cover with lid, and let simmer for 30 minutes. Serve with your preferred toppings.

{ 6 comments… read them below or add one }

Meghan January 3, 2014 at 4:03 pm

Happy New Year! Healthy, comforting, and delicious recipes like this get me through this dark and cold time of year!

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Brittany (A Healthy Slice of Life) January 3, 2014 at 5:36 pm

OH YUM. This reminds me of my favorite sweet potato chili! Always so warm and delicious.

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dana January 3, 2014 at 6:14 pm

This looks great, Kelli! I actually just made a butternut soup myself yesterday and was reminded how much I love squash. Happy New Year!

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Made in Sonoma January 5, 2014 at 2:42 am

Thanks, Dana. Happy new year to you and John! Maybe you’ll make a wine country trip this year??

Reply

Danielle McLendon February 11, 2014 at 9:10 pm

This looks delicious! How many servings does it make?? 🙂

Reply

Made in Sonoma February 11, 2014 at 10:37 pm

Hi Danielle,
I believe this meal would make 4-6 servings depending on your portion size.

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