Butternut Squash Chili
When the leaves start to turn and the air becomes crisp, there’s nothing quite like a warm bowl of Butternut Squash Chili to embrace the comforting flavors of fall. This dish combines the rich sweetness of butternut squash with hearty beans and vibrant vegetables, creating a chili that not only warms the soul but also nourishes the body. Perfect for cozy weeknight dinners or gatherings with friends, it’s a delightful way to celebrate seasonal ingredients while satisfying everyone’s hunger. Your family and friends will love how the spices envelop the flavors, delivering just the right amount of warmth and zest – all while being vegan-friendly!
This Butternut Squash Chili is not just a meal; it’s an experience. Set out bowls and toppings like avocado, cilantro, or a sprinkle of cheese for extra flair, inviting everyone to customize their own dish. With its beautiful colors and robust flavors, this recipe will surely become one of your go-to staples for chilly nights!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
Here are the fresh ingredients ready for preparation.
Directions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they soften, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced butternut squash, kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Cover the pot and cook for about 30-40 minutes, or until the squash is tender and easily pierced with a fork.
- Serve hot and enjoy your fall-inspired chili!
Tips & Variations
- Ingredient substitutions: If you don’t have butternut squash, sweet potatoes make a great alternative, adding their own sweetness to the dish. You can also switch out the beans for chickpeas or pinto beans.
- Optional variations: For an extra kick, consider adding diced jalapeños or a dash of hot sauce. Top with avocado or fresh cilantro for added flavor and color.
- Storage or reheating tips: This chili stores well in the fridge for up to 4 days. Simply reheat on the stove over low heat until warmed through. It also freezes nicely for up to 3 months.
Recipe Information
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Servings: 6-8
- Difficulty level: Easy
This image showcases a delicious and hearty bowl of homemade chili, filled with rich colors and textures.
Butternut Squash Chili
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium bell pepper, chopped
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and bell pepper, sautéing until they soften, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced butternut squash, kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Cover the pot and cook for about 30-40 minutes, or until the squash is tender and easily pierced with a fork.
- Serve hot and enjoy your fall-inspired chili!