25+ Easy Cast Iron Dutch Oven Recipes to Elevate Your Bean Dishes

Cast iron Dutch ovens have earned a well-deserved place in the kitchen for their ability to evenly cook and infuse flavor into a wide variety of dishes.

Whether you’re simmering a rich stew, baking a hearty bread, or cooking up a batch of perfectly tender beans, the Dutch oven is an invaluable tool.

If you’re a bean lover, you’re in for a treat. In this article, we’ve gathered 25+ cast iron Dutch oven bean recipes that range from savory soups and stews to flavorful chili and casserole dishes.

These recipes are perfect for both beginners and seasoned cooks alike, offering a wide array of hearty, healthy, and filling options.

Let’s dive in and discover how you can turn simple beans into mouthwatering meals with your trusty Dutch oven!

Beans are incredibly versatile, nutritious, and affordable, making them a staple in many kitchens.

25+ Easy Cast Iron Dutch Oven Recipes to Elevate Your Bean Dishes

With the help of a cast iron Dutch oven, you can elevate your bean dishes to new heights, allowing the flavors to meld and intensify with each slow-cooked bite.

From comforting chili to Mediterranean-inspired stews and classic baked beans, the recipes we’ve shared today offer something for everyone.

Whether you’re preparing a family dinner or meal prepping for the week, these 35+ cast iron Dutch oven bean recipes will provide you with a range of delicious options to explore.

So, grab your Dutch oven, choose your favorite recipe, and start cooking up some bean magic today!

Smoky Cowboy Baked Beans

This hearty, smoky dish combines tender beans with rich, bold flavors for the perfect comfort food. It’s easy to make in a cast iron Dutch oven, giving it a rustic and authentic taste. Whether you’re at a campsite or cooking at home, these cowboy baked beans will be a hit at any gathering.

Ingredients:

• 4 slices of thick-cut bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 3 cups cooked pinto beans (or 2 cans, drained and rinsed)
• 1 cup barbecue sauce
• 1/2 cup ketchup
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Heat the Dutch oven over medium heat. Cook the bacon until crisp, then remove and set aside, leaving the rendered fat in the pot.
2. Sauté the onion, garlic, and red bell pepper in the bacon fat until softened, about 5 minutes.
3. Add the beans, barbecue sauce, ketchup, molasses, brown sugar, Worcestershire sauce, smoked paprika, and chili powder. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
5. Taste and adjust seasonings with salt and pepper. Stir in the cooked bacon just before serving.

Smoky Cowboy Baked Beans bring together sweet, savory, and smoky flavors for a truly satisfying dish. Serve it alongside grilled meats, cornbread, or enjoy it on its own. The Dutch oven ensures a perfectly balanced blend of flavors, making this recipe a new favorite.

Spicy Black Bean and Chorizo Stew

Packed with bold spices and savory chorizo, this spicy black bean stew is a one-pot wonder. Cooking it in a Dutch oven enhances the richness, making it a go-to recipe for chilly evenings or gatherings where hearty, flavorful food is a must.

Ingredients:

• 1 tablespoon olive oil
• 8 oz chorizo, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, diced (optional)
• 1 can (14 oz) diced tomatoes
• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 2 cups chicken or vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in the Dutch oven over medium heat. Add the chorizo and cook until browned, about 5 minutes. Remove and set aside.
2. Sauté the onion, garlic, and jalapeño in the same pot until softened.
3. Add the diced tomatoes, black beans, broth, cumin, smoked paprika, and cayenne pepper. Stir well.
4. Return the chorizo to the pot and bring the stew to a simmer. Cover and cook on low heat for 25-30 minutes.
5. Taste and adjust seasonings with salt and pepper. Serve hot, garnished with fresh cilantro.

Spicy Black Bean and Chorizo Stew offers a perfect balance of spice and comfort. Pair it with crusty bread or rice for a complete meal. The flavors develop beautifully in the Dutch oven, making every bite a delight.

Sweet and Savory White Bean Cassoulet

This take on the classic French cassoulet blends tender white beans with a hint of sweetness and savory herbs. Slow-cooked in a Dutch oven, it’s a dish that feels both luxurious and comforting, perfect for an elegant dinner or a cozy family meal.

Ingredients:

• 1 tablespoon butter
• 2 links of chicken or turkey sausage, sliced
• 1 medium leek, sliced (white and light green parts only)
• 2 cloves garlic, minced
• 3 cups cooked white beans (cannellini or Great Northern)
• 1 cup chicken or vegetable broth
• 1/2 cup white wine (optional)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Melt the butter in the Dutch oven over medium heat. Add the sausage and cook until browned. Remove and set aside.
3. Sauté the leek and garlic in the same pot until softened. Add the beans, broth, wine (if using), mustard, honey, thyme, and rosemary. Stir to combine.
4. Return the sausage to the pot, bring to a simmer, and cook for 10 minutes.
5. In a small bowl, mix breadcrumbs with olive oil. Sprinkle the mixture over the cassoulet.
6. Transfer the Dutch oven to the preheated oven and bake uncovered for 20 minutes, or until the top is golden and bubbly.

This Sweet and Savory White Bean Cassoulet elevates humble ingredients into a dish worthy of any table. The Dutch oven’s slow, even cooking ensures a luxurious texture and flavor. Serve it with a crisp salad and a glass of wine for a meal to remember.

Rustic Red Beans and Ham Hock Stew

This hearty red bean and ham hock stew is a timeless classic, perfect for cold nights or family dinners. Slowly simmered in a Dutch oven, the tender beans and smoky ham hock create a rich, savory broth that’s packed with comforting flavor. Serve it with rice or crusty bread for a soul-warming meal.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 1 smoked ham hock
• 2 cups dried red beans, soaked overnight
• 6 cups chicken or vegetable broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Cooked rice or crusty bread for serving

Instructions:

1. Heat the olive oil in the Dutch oven over medium heat. Sauté the onion, garlic, bell pepper, and celery until softened, about 5 minutes.
2. Add the soaked red beans, ham hock, broth, thyme, smoked paprika, bay leaf, and cayenne pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beans are tender and the broth is thickened.
4. Remove the ham hock, shred the meat, and return it to the pot. Discard the bay leaf.
5. Taste and adjust seasonings with salt and pepper. Serve hot over rice or with crusty bread.

Rustic Red Beans and Ham Hock Stew is a true comfort food staple. The Dutch oven’s slow, even cooking melds the smoky ham and earthy beans into a meal that’s satisfying and delicious. It’s a dish you’ll return to time and again.

Campfire Chili with Mixed Beans

This mixed bean chili is perfect for a hearty, flavorful meal cooked in the comfort of your kitchen or over a campfire. Packed with protein and bold spices, it’s a crowd-pleaser that’s easy to customize. Using a cast iron Dutch oven ensures even cooking and a rich, satisfying taste.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green chili, diced (optional for heat)
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup cooked kidney beans
• 1 cup cooked pinto beans
• 1 cup cooked black beans
• 1 cup beef or vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Shredded cheese, sour cream, and chopped green onions for garnish

Instructions:

1. Heat the olive oil in the Dutch oven over medium heat. Add the ground meat and cook until browned. Remove excess fat if necessary.
2. Add the onion, garlic, and green chili, cooking until softened.
3. Stir in the diced tomatoes, tomato paste, kidney beans, pinto beans, black beans, and broth. Mix in the chili powder, cumin, smoked paprika, and oregano.
4. Bring to a simmer, then reduce the heat to low. Cover and cook for 30-40 minutes, stirring occasionally, until the chili thickens and the flavors meld.
5. Season with salt and pepper. Serve with your favorite garnishes.

Campfire Chili with Mixed Beans is a versatile and satisfying dish. Its bold flavors and hearty texture make it perfect for family meals, potlucks, or outdoor adventures. With the Dutch oven, this recipe guarantees deep, rich flavors every time.

Maple-Baked White Beans with Sweet Potatoes

This vegetarian dish pairs creamy white beans with tender sweet potatoes and a hint of maple sweetness. Cooked to perfection in a cast iron Dutch oven, it’s a wholesome and flavorful option that feels indulgent yet nourishing. Perfect as a main course or a hearty side dish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups cooked white beans (cannellini or Great Northern)
• 1 cup vegetable broth
• 1/4 cup pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon thyme
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium heat. Add the sweet potato and onion, cooking until softened, about 8-10 minutes. Add the garlic and cook for another minute.
3. Stir in the white beans, vegetable broth, maple syrup, Dijon mustard, thyme, cinnamon, salt, and pepper. Mix well.
4. Cover the Dutch oven and transfer to the oven. Bake for 30 minutes, stirring once halfway through.
5. Remove the lid and bake for an additional 10 minutes to allow the top to caramelize slightly.
6. Garnish with fresh parsley and serve warm.

Maple-Baked White Beans with Sweet Potatoes is a perfect blend of sweet and savory. The Dutch oven helps bring out the natural sweetness of the vegetables and the deep flavors of the beans. This dish is a great addition to your dinner table, offering both comfort and elegance.

Tuscan White Bean and Kale Stew

This Tuscan-inspired stew combines tender white beans with hearty kale in a rich, garlicky broth. Perfect for a chilly evening, it’s a nutritious and satisfying dish that’s easy to prepare in a cast iron Dutch oven. Serve with crusty bread to soak up the delicious broth.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 3 cups cooked cannellini beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon rosemary
• 1/2 teaspoon red pepper flakes (optional)
• 3 cups chopped kale
• Salt and pepper to taste
• Grated Parmesan cheese, for serving

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté the onion, garlic, and carrots until softened, about 5 minutes.
2. Add the cannellini beans, vegetable broth, diced tomatoes, oregano, rosemary, and red pepper flakes. Stir to combine.
3. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
4. Stir in the chopped kale and cook for an additional 10 minutes, until wilted.
5. Taste and adjust seasonings with salt and pepper. Serve hot, topped with grated Parmesan cheese.

Tuscan White Bean and Kale Stew is a cozy, flavorful dish that’s both hearty and healthy. The Dutch oven brings out the best in the ingredients, creating a rustic meal perfect for any occasion. Pair it with a glass of wine for a touch of elegance.

Cajun Red Beans and Rice

This Cajun classic features creamy red beans infused with bold spices and smoky Andouille sausage. Simmered to perfection in a Dutch oven, this dish delivers authentic Southern comfort. Serve it over fluffy rice for a meal that’s both hearty and packed with flavor.

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound Andouille sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups dried red beans, soaked overnight
• 6 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1/2 teaspoon cayenne pepper (optional)
• 2 bay leaves
• Salt and pepper to taste
• Cooked rice for serving
• Chopped green onions for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium heat. Brown the sausage slices and remove them, leaving the rendered fat in the pot.
2. Sauté the onion, bell pepper, celery, and garlic in the fat until softened, about 5 minutes.
3. Add the red beans, chicken broth, smoked paprika, thyme, cayenne pepper, and bay leaves. Stir well.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beans are tender.
5. Remove the bay leaves, mash some of the beans for a creamier texture, and stir in the sausage. Season with salt and pepper.
6. Serve over rice, garnished with green onions.

Cajun Red Beans and Rice is a robust, comforting meal that’s full of Southern flair. The Dutch oven allows the flavors to develop beautifully, making it a must-try for anyone who loves bold, satisfying dishes.

Vegetarian Chili with Lentils and Beans

This hearty vegetarian chili combines lentils, beans, and vegetables in a smoky tomato-based sauce. Made in a Dutch oven, it’s an easy one-pot recipe perfect for weeknight dinners or meal prepping. Packed with protein and fiber, it’s a wholesome dish that even meat lovers will enjoy.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup dry green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 4 cups vegetable broth
• 1 cup cooked kidney beans
• 1 cup cooked black beans
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped cilantro and avocado for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté the onion, garlic, bell pepper, and zucchini until softened, about 7 minutes.
2. Add the lentils, diced tomatoes, tomato paste, and vegetable broth. Stir in the chili powder, cumin, and smoked paprika.
3. Bring to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
4. Add the kidney beans and black beans. Cook for another 10 minutes, or until the lentils are tender.
5. Taste and adjust seasonings with salt and pepper. Serve garnished with chopped cilantro and avocado slices.

Vegetarian Chili with Lentils and Beans is a flavorful, nutrient-rich meal that’s easy to make and deeply satisfying. Cooking it in a Dutch oven allows the spices to infuse perfectly, resulting in a robust and hearty dish that everyone will love.

Maple Bacon and Navy Bean Casserole

This sweet and savory navy bean casserole combines smoky bacon, tender beans, and a touch of maple syrup for a comforting dish. Perfect for family gatherings or weeknight dinners, this recipe comes together beautifully in a Dutch oven, ensuring rich and balanced flavors.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups cooked navy beans (or 2 cans, drained and rinsed)
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon thyme
• 1/4 cup chicken or vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the bacon in the Dutch oven over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
3. Sauté the onion and garlic in the bacon fat until softened, about 5 minutes.
4. Stir in the navy beans, maple syrup, brown sugar, Dijon mustard, smoked paprika, thyme, and broth. Mix well.
5. Add the cooked bacon back to the pot. Cover and bake in the oven for 30 minutes. Remove the lid and bake for another 10 minutes to thicken.
6. Taste and adjust seasoning with salt and pepper before serving.

Maple Bacon and Navy Bean Casserole is the perfect balance of sweet and smoky flavors, making it an ideal comfort food. The Dutch oven helps meld the ingredients into a cohesive, flavorful dish that will leave everyone asking for seconds.

Curried Chickpeas and Lentils

This rich and aromatic curried chickpeas and lentils dish is a vegan delight, packed with bold spices and creamy coconut milk. Made in a Dutch oven, it’s a one-pot recipe that’s perfect for a cozy dinner or meal prep for the week. Serve it with rice or naan for a complete meal.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in the Dutch oven over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 5 minutes.
2. Stir in the curry powder, turmeric, cumin, and cayenne pepper, cooking for 1 minute to bloom the spices.
3. Add the lentils, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

Curried Chickpeas and Lentils is a flavorful, hearty dish that showcases the best of plant-based cooking. The Dutch oven ensures even cooking and allows the spices to develop beautifully, creating a meal that’s both nourishing and delicious.

Mediterranean Bean and Vegetable Bake

This Mediterranean-inspired bean and vegetable bake combines vibrant flavors with wholesome ingredients. Featuring tender white beans, zucchini, eggplant, and tomatoes, it’s baked to perfection in a Dutch oven. This dish is an excellent choice for a light dinner or as a flavorful side.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 small eggplant, diced
• 1 can (14 oz) diced tomatoes
• 3 cups cooked cannellini beans (or 2 cans, drained and rinsed)
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium heat. Sauté the onion and garlic until fragrant.
3. Add the zucchini and eggplant, cooking until slightly softened, about 5 minutes.
4. Stir in the diced tomatoes, cannellini beans, oregano, basil, red pepper flakes, salt, and pepper. Mix well.
5. Cover and bake in the oven for 25 minutes. Remove the lid and bake for an additional 10 minutes to reduce the liquid.
6. Optional: Top with crumbled feta cheese and garnish with fresh parsley before serving.

Mediterranean Bean and Vegetable Bake is a vibrant and wholesome dish that brings the flavors of the Mediterranean to your table. The Dutch oven locks in the flavors, creating a healthy and satisfying meal that pairs wonderfully with a fresh salad or warm pita bread.

Spicy Pinto Bean and Sausage Stew

This hearty and spicy pinto bean and sausage stew is a comforting one-pot meal, featuring smoky sausage, creamy pinto beans, and a medley of spices. Perfect for chilly evenings, this dish comes together in a Dutch oven, allowing the flavors to blend beautifully. Serve with cornbread or over rice for a satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 pound smoked sausage, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups dried pinto beans, soaked overnight
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne pepper (optional for more heat)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
3. Stir in the soaked pinto beans, chicken broth, diced tomatoes, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using).
4. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beans are tender.
5. Stir the cooked sausage back into the stew, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Spicy Pinto Bean and Sausage Stew is a perfect combination of smokiness and spice. The Dutch oven’s slow cooking ensures that the sausage infuses the beans with rich flavor, making each spoonful a delight. It’s a dish that satisfies and warms, perfect for any occasion.

Italian Bean and Spinach Soup

A light yet hearty soup, this Italian Bean and Spinach Soup is a perfect balance of flavors. With the creaminess of white beans, the freshness of spinach, and a touch of Italian seasoning, this dish is both nourishing and satisfying. The Dutch oven helps bring everything together into a perfectly cooked, flavorful soup.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) white beans (cannellini or Great Northern), drained and rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese, for serving

Instructions:

1. Heat the olive oil in the Dutch oven over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
2. Stir in the white beans, vegetable broth, basil, oregano, and red pepper flakes (if using).
3. Bring to a simmer, then reduce the heat and cook for 15 minutes, allowing the flavors to meld together.
4. Add the fresh spinach and cook for an additional 5 minutes, until the spinach is wilted.
5. Season with salt and pepper to taste.
6. Serve the soup hot, topped with grated Parmesan cheese.

Italian Bean and Spinach Soup is a simple yet flavorful dish that’s perfect for any time of year. The Dutch oven ensures the soup stays rich and well-seasoned, with every bite full of earthy beans and vibrant greens. It’s a wonderful addition to your weeknight rotation or as a starter to a larger meal.

Sweet and Savory Butternut Squash and Black Bean Chili

This sweet and savory chili combines the natural sweetness of roasted butternut squash with hearty black beans in a rich, flavorful chili base. The combination of spices and sweetness makes this chili a unique and comforting dish. Made in a Dutch oven, it’s a perfect option for a cozy dinner or meal prep.

Ingredients:

• 2 tablespoons olive oil
• 1 small butternut squash, peeled, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 1 tablespoon maple syrup
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil and season with salt and pepper. Roast on a baking sheet for 20-25 minutes until tender and lightly browned.
2. In the Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
3. Add the roasted butternut squash, black beans, diced tomatoes, chili powder, cumin, cinnamon, smoked paprika, and maple syrup.
4. Pour in the vegetable broth and stir to combine. Bring to a simmer.
5. Cover and cook on low heat for 30 minutes, stirring occasionally.
6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.

Sweet and Savory Butternut Squash and Black Bean Chili is a comforting and nutritious dish with layers of flavors from the natural sweetness of the squash and the warmth of spices. The Dutch oven makes sure everything cooks to perfection, creating a balanced and hearty meal that will be loved by all.

Note: More recipes are coming soon!