Black Bean and Butternut Chili

Last fall I was lucky enough to get a free year subscription of Bon Apetit. I am always looking at cooking magazines in the checkout line at the grocery store, but I try not to buy them unless I see a really compelling recipe because I know that once I get them home it is quite unlikely that I will actually read them.

Don’t get me wrong, I like to read. I especially like magazines because they are low commitment. You know, unlike the two books that I have had in progress since last winter. But we have such a backlog of magazine reading to do that even these short reads seemed like a daunting task.

Finally, I broke down and decided to start whittling down the pile. On our way to the ski slopes last weekend, I decided to go through all of our cooking magazines and…

…wait for it…

 …menu plan.

Crazy concept around here. First up: Black Bean and Butternut Chili.

Adapted from Bon Apetit.


  • olive oil spray
  • 2 onions, chopped
  • 4 cloves elephant garlic, minced
  • 2 1/2 tbsp chili powder
  • 1 tbsp ground coriander
  • 2-14.5 oz cans fire roasted tomatoes
  • 1 lb. black beans, dry
  • 2 chipotle chiles in adobo, diced (Optional, these are pretty spicy!)
  • 2 tsp dried oregano
  • salt to taste
  • 2.5 lbs butternut squash, peeled and chopped
  • Sour cream and cheese for garnish (optional)


  • Lightly spray a heavy pot with olive oil spray, then cook onions over a medium-high heat until they begin to lightly brown.
  • Add garlic and cook for about one more minute.
  • Stir in chili powder and coriander and continue to cook for one more minute.
  • Add tomatoes with juice, beans, chipotles, oregano, and 10 cups of water.
  • Bring to a boil, then reduce heat to maintain a simmer.
  • Cover the pot with the lid slightly ajar and continue to simmer, stirring occasionally for about two hours or until beans have softened.
  • Season to taste with salt and pepper, then add butternut squash. Cook uncovered for about 30 minutes or until the squash is soft.
  • Serve with typical chili toppings such as sour cream, shredded cheese, and cornbread (or better yet yeast-rised cornbread).

 Servings ~ 15 -1 cup servings
Calories ~ 162, Fat ~ 1 g, Carbohydrates ~ 30 g, Protein ~ 8 g

  1. KrisB said:

    Menu planning has been such a lifesaver for me this past month. I’ve been able to plan for healthy dinners and get our grocery budget under control. It’s nice not to have to run to the store every other day because you just decided what you want to cook for dinner.

    • Brit said:

      Multiple trips to the grocery store are a drag. That really resonates with me, especially if I am trying to workout at night in addition to doing an extra grocery run. I may further dig into my magazine this weekend. Runner’s World often has good recipes too!

  2. I love black bean anything! This is a good idea. Menu planning needs to enter my life… and I mean menu planning that’s a little more thoughtful and extensive than “maybe I’ll just eat peanut butter for dinner every night this week in order to save time, effort and money.”

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