Smoky Bourbon Pumpkin Chili with Black Beans and Butternut Squash

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound butternut squash, peeled and cubed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup pumpkin puree
• 1/2 cup bourbon
• 2 cups vegetable broth
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle chili powder
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in cubed butternut squash, smoked paprika, cumin, chipotle chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Pour in bourbon and let it simmer for 2 minutes to deglaze the pot and allow alcohol to reduce.
5. Add diced tomatoes, pumpkin puree, black beans, and vegetable broth. Stir well to combine.
6. Bring the chili to a boil, then reduce heat to low and simmer covered for 30 minutes, stirring occasionally, until squash is tender.
7. Adjust seasoning with additional salt and pepper if needed.
8. Serve hot, garnished with fresh cilantro and lime wedges.