Butternut Squash Chili
This hearty and flavorful butternut squash chili is a warm and nutritious dish perfect for the cooler months. Packed with vegetables and spices, it's a delicious vegetarian option that even meat lovers will enjoy.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 ladle
- 1 bowl for serving
Ingredients
- 2 pounds butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced Any color
- 15 ounces black beans, drained and rinsed 1 can
- 15 ounces kidney beans, drained and rinsed 1 can
- 28 ounces crushed tomatoes 1 can
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- optional toppings: chopped cilantro, avocado, or sour cream Add if desired
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, until the onions are translucent.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Add the diced butternut squash, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine all the spices with the vegetables.
- Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer.
- Once simmering, reduce the heat to low, cover, and cook for about 20 minutes or until the butternut squash is tender.
- Stir in the black beans and kidney beans. Simmer for another 5 minutes to heat through.
- Taste and adjust seasoning if needed. Serve hot, topped with optional toppings if desired.
Notes
You can customize this chili by adding other vegetables such as corn or zucchini.
If you prefer a spicier chili, consider adding diced jalapeños or a pinch of cayenne pepper.
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
This chili pairs well with crusty bread or over rice for a heartier meal.