Butternut and black bean chili

yield: 8 cups

Note: While delicious right away, the flavor is even better after spending a day or two in the fridge to let the flavors meld.

Ingredients

Spice Blend

• 1 tablespoon chili powder (adjust amount to personal taste)
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon unsweetened cocoa powder
• teaspoon onion powder
• teaspoon smoked paprika powder
• teaspoon cinnamon powder
• teaspoon black pepper (10 turns)

Everything else:

• 2 cups frozen butternut squash (can sub fresh)
• 1 cup red onion diced
• 2 teaspoons garlic minced
• 3 cups canned black beans drained and rinsed
• 1 cups canned tomato pure
• 1 cups water
• 1 cup frozen corn kernels
• cup canned diced green chile
• 1 teaspoons 100% pure maple syrup
• teaspoon ume plum vinegar

Directions

Heat the stockpot over medium heat for 2 minutes. Add the squash, onion and garlic and saute until the onions are just tender, 6 - 8 minutes, stirring frequently and adding a splash of water if they start to stick.

Stir in the spice blend you set aside earlier and cook for 1 additional minute, stirring continuously.

Add all of the remaining ingredients and stir well. Bring the Chili to a boil over high heat, then reduce heat to medium-low and place a lid on the pot. Simmer for 15 minutes, stirring occasionally.