Butternut Squash, Black Bean, and Teeccino Chili
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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5 cups
- 1 tbsp olive oil
- 1 medium onion diced
- 1 garlic clove minced
- 1 jalapeno seeded and minced
- 1 14oz can of plum tomatoes drained and chopped
- 1 cup brewed Teeccino Java or French Roast
- 1 cup apple juice
- 1/4 cup tomato paste
- 2 tbsp chili powder
- 1 tsp salt
- 1 medium butternut squash peeled, seeded, and deiced into 1/2in cubes
- 2 15oz cans of black beans drained and rinsed
Heat the olive oil in a large pot over medium heat.
Add the onion, garlic and the jalapeno.
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.
Calories: 148kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 631mg | Potassium: 835mg | Fiber: 5g | Sugar: 11g | Vitamin A: 17227IU | Vitamin C: 42mg | Calcium: 96mg | Iron: 2mg