Chili doesn’t get any better than this. The combination of buttery butternut squash and  rich black beans, with the infusion of Java Teeccino makes for a hearty and complex harmony of flavors that will have folks of all ages clamoring for more.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1 jalapeño, seeded and minced
  • 1 14 1/2 ounce can of plum tomatoes, drained and chopped
  • 1 cup of brewed Teeccino Java or French Roast
  • 1 cup apple juice
  • 1/4 cup tomato paste
  • 2 taplespoons chili powder
  • 1 teaspoon salt
  • 1 medium butternut squash, peeled, seeded and diced into 1/2 inch cubes
  • 2 15 ounce cans black beans, drained and rinsed

Directions

Heat the olive oil in a large pot over medium heat. Add the onion, gralic and the jalapeño. Cover and cook until softened, about 5 minutes. Add the tomatoes, brewed Teeccino, apple juice, tomato paste, chili powder, salt and squash. Stir to combine. Bring to a boil and then reduce heat to low. Simmer until the squash is tender, about 30 minutes. Add the beans, then taste and adjust the seasonings. Simmer for about 15 minutes.

Product Used