Off Limits

Black-Bean Chili with Winter Squash

Gluten intolerance is becoming more and more known around the world, and slowly the food industry is adapting to the needs of these people. But as Gluten are still found in so many different recipes, it might be useful to know how to make a gluten-free meal.

That is why I will be showing you how to make a black-bean chili with winter squash. Don’t forget to always check which brands you buy and what is in the products you use.


Olive oil

1 Large union

1 Yellow bell pepper

3 Garlic cloves

2 Cups (fat-free) vegetable broth

800 gram (canned) diced tomatoes

125 gram mild green chilies

Chili powder

Chipotle chili powder


1 medium winter squash




Chop the union in small pieces.

Dice the yellow bell pepper

Mince the 3 garlic cloves

Rinse and drain the black beans


Heat 1 tablespoon of olive oil in a large pot on medium heat.

Add the unions and yellow bell pepper, cook for about 5 minutes until soft.

Add the garlic and stir for 1 minute.

Add the beans, broth, tomatoes, green chilies, 1 teaspoon of chili powder, 1/4th teaspoon of chipotle chili powder and 1/2nd teaspoon of oregano. Let this simmer with the lid on for 10 minutes. (prepare the winter squash according to the steps below while you wait.)

  • During this time cut the winter squash in half.
  • Take out the seeds and pierce the squash with a fork a couple of times.
  • Place the squash in a microwave-safe dish with a small layer of water.
  • Seal this dish off with either a perfectly fitting lid or close it off with plastic wrap.
  • Place in the microwave for about 8 minutes
  • Let it cool for a bit
  • Peel off the skin
  • Chop into chunks

Take off the lid and cook for 10 more minutes.

Add the winter squash chunks and cook for 5 more minutes. (If it is still too watery, let it cook a bit longer)

Add some salt

Enjoy your meal.



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