Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 1 medium (150g) green bell pepper, diced
  • 4 cloves (20g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 3 cups (710g) butternut squash, peeled and cut into ½-inch cubes
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 can (14.5 oz / 411g) standard diced tomatoes
  • 3 cups (710ml) vegetable broth
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) crushed red pepper flakes
  • 1 tbsp (12g) brown sugar
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper

Instructions:

  1. Heat the olive oil over medium-high heat. Add the onion and bell pepper, sautéing for 5–7 minutes until the edges are translucent and slightly browned.
  2. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red and smells fragrant.
  3. Toss in the cubed butternut squash and stir to coat in the oil and paste.
  4. Add the chili powder, cumin, smoked paprika, red pepper flakes, brown sugar, salt, and pepper. Toast the spices for 60 seconds to bloom the oils.
  5. Pour in the diced tomatoes (with juices) and vegetable broth. Bring the mixture to a boil, then reduce heat to low.
  6. Cover and simmer for 20–25 minutes until the squash is fork-tender.
  7. Stir in the black beans during the last 5 minutes of cooking to keep them intact.