Ingredients:

  • 3 cups butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp chipotle powder
  • ¼ tsp ground cinnamon
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 tbsp maple syrup
  • 1 tbsp lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a sheet pan and roast for 20–25 minutes until the edges are mahogany-colored and tender.
  2. In a Dutch oven over medium heat, sauté the onion and bell pepper until translucent (about 5 minutes).
  3. Add minced garlic, chili powder, cumin, paprika, chipotle, and cinnamon. Stir constantly for 60 seconds to bloom the spices.
  4. Stir in the roasted squash, drained black beans, fire-roasted tomatoes with juices, and vegetable broth.
  5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes to allow the liquid to reduce.
  6. Stir in maple syrup and lime juice just before serving.