Gluten Free Black Bean and Butternut Squash Chili

free of gluten, dairy/casein, soy, and corn

adapted from this recipe by carrie forbes of

2 tablespoons olive oil

1 medium sweet onion, chopped

3 cloves garlic, minced

3 tablespoons gluten free chili powder

2 teaspoons cumin

2 1/2 cups butternut squash, cooked & cubed

2 (15 oz.) cans black beans, rinsed and drained

2-4 cups vegetable broth (depending on how thick or thin you like your stew/soup)

1 (14 oz.) can petit diced tomatoes in juice

2-3 cups fresh kale, washed, patted dry, and cut or torn into bite size pieces

1 teaspoon sea salt (optional)

Freshly ground pepper, to taste


In a large dutch oven heat olive oil. Saute onions and garlic until soft. Add chili powder and cumin and cook for 1-2 minutes to release the aroma of the spices. Add butternut squash, black beans, and can of tomatoes. Add 2 cups of vegetable broth. If you want the chili a bit more thin, add additional vegetable broth. Cook on low heat for 30-40 minutes. About 10 minutes before serving add the fresh kale. After simmering for 6-8 minutes the kale will be a beautiful bright green. Taste the chili. Add salt if needed, along with freshly ground pepper.

Ladle the soup into bowl into bowls and let cool for 5 minutes before serving. Serve with fresh gluten free bread.

Carrie's Notes:

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