Three Bean Butternut Ginger Chili


  • 1 medium butternut squash, peeled and cut into ½-inch cubes
  • 1 15-oz. can each of: black, kidney and pinto beans, drained and rinsed
  • 1 medium yellow onion
  • 2 15-oz. cans diced tomatoes
  • 4 cloves minced garlic
  • 2 Tbs. olive oil
  • 1/4 cup chili powder
  • 2 Tbs. ground cumin
  • 2 Tsp. ground coriander
  • 4 Tbs. tomato paste
  • 1/2 cup minced candied ginger
  • 1 Tbs. ground ginger
  • 1 Tbs. cinnamon
  • 2 Tsp. kosher salt (or to taste)
  • 3 Tbs. apple cider vinegar
  • 3 Tbs. maple syrup


  • Sauté onion and garlic in olive oil and a pinch of salt for 1 to 2 minutes, until they start to sweat.
  • Add all powdered spices, salt and tomato purée and mix- cook for one minute to "wake up" flavor!
  • Add butternut and cans of tomato and cover with a lid and turn down to a simmer for 30 to 45 minutes or until squash begins to be tender.
  • Add beans, candied ginger, vinegar and maple syrup and continue to simmer for another hour or as long as necessary for squash to be completely tender and flavors to marry.
  • If chili is thicker than desired, add water one cup at a time until desired consistency.
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