Do you believe in soulmates? Do you think you have one…do you have many?

I don’t believe that there is just “one” soulmate for everyone. That would be terrible. What if you went through life without ever finding that person, are you destined for relationship failure? Are you set up to miss out on life’s best connection with someone else?

I think we have many soulmates, at different times in our lives, for different purposes. My best friend is my female soulmate. Perhaps I had some other “soulmates” in the past, but you really don’t know until you have met who you truly know deep inside is your true one, the best, the one that is unlike any other. Sometimes that one is one you would have never ever expected, one that throws your life for turns and loops, but ends up being a magical addition to your life.

Butternut squash has many soulmates, too. Sage. Brown Butter. Bacon. Molasses. Cinnamon. Potatoes. Yum. But black beans?! It kinda shocked me too. But it goes, and very well I might add. These days I am eating pretty vegetarian, and this chili is hearty, filling, sweet, spicy, and is packed with flavor. There is also some quinoa, a legume kind of like a larger, denser cous cous, which is packed with protein and fiber. The butternut squash adds a soft texture and is perfectly seasonal right now. All super healthy.

Next time you don’t wanna give something a chance, give it a chance. It could change your life. It could make you the happiest you’ve ever been.

Black Bean Chili with Butternut Squash

Adapted from Bon Appetit, February 2011 issue

Notes: I’ve halved the original recipe, which claimed to serve ten. I got about 6-7 servings out of the half. It’s up to you. If you are cooking for a lot of hungry people, double the recipe. You could also freeze half. Also make sure you season thoroughly with salt, to taste, as you cook.

You can also use canned black beans. The flavor isn’t as good as dried, but they are great in a pinch. Reduce the cooking time from 2 hours to about 15 minutes or so.

Ingredients

1 1/2 tablespoons olive oil

1 onion, chopped

6 garlic cloves, chopped

1 1/2 tablespoons chili powder

1/2 tablespoon ground coriander

1/2 tablespoon cumin (I used 1 whole tablespoon, but I am a cumin fanatic and thought it tasted great)

14.5-ounce can fire-roasted tomatoes

1/2 pound dried black beans, rinsed (or canned)

2 chipotle chiles from canned chipotle chiles in adobo, minced – drop this down to one if you don’t like spicy

2 teaspoons dried oregano (preferably Mexican)

Coarse kosher salt

1 1/2 lb pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)

1/2 cup quinoa

Suggested Toppings

Sour cream or Greek yogurt

Sriracha! (my favorite obsession – a super hot Asian chili garlic sauce – can be found at most supermarkets or Asian Markets. Clear bottle with a green lid)

Coarsely grated hot pepper

Monterey jack cheese

Diced red onion chopped

Scallions

Fresh cilantro

Pickled jalapeño rings

Directions

Heat the oil in heavy large pot over medium high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic and stir 1 minute. Sprinkle chili powder, coriander, and cumin over and stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 5 cups water. Bring to a boil, then reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (If using canned, only simmer for about 15 minutes to develop flavors). Season to taste with coarse salt and freshly ground black pepper.

Stir squash and quinoa into chili. Simmer uncovered over medium-low heat until squash and quinoa are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with your desired toppings.