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Butternut Squash Chili

Butternut Squash Chili
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Warm up your evening with rich, hearty Butternut Squash Chili, an easy-to-make, vegetarian and vegan-friendly dish packed with flavor. This vibrant chili combines the natural sweetness of butternut squash with bold spices and comforting beans, creating a satisfying, nourishing, and delicious meal perfect for cozy nights in.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 can (15 oz) cooked kidney or black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tablespoons olive oil
  • 2 cups vegetable broth (low sodium recommended)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste

Instructions

  1. Prep the Ingredients: Start by peeling and cubing the butternut squash into bite-sized pieces. Dice the onion and bell peppers, and mince the garlic. Having everything ready before cooking ensures a smooth process.
  2. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers, cooking until softened and translucent, about 5-7 minutes. Stir in garlic and cook for an additional minute to release fragrant aromas.
  3. Add Spices and Squash: Sprinkle chili powder, cumin, salt, and pepper over the sautéed veggies. Stir well to evenly coat. Add the cubed butternut squash and toss everything together so the squash absorbs the fragrant spices.
  4. Add Liquids and Beans: Pour in the diced tomatoes and vegetable broth, then stir in the cooked beans. Bring the mixture to a gentle boil, then reduce the heat to low and cover to let it simmer.
  5. Simmer Until Tender: Allow the chili to simmer for 25-30 minutes, or until the squash is tender and the flavors meld. Stir occasionally to prevent sticking and check seasoning. Adjust salt and spices to taste.
  6. Serve Warm: Once everything is cooked through and deliciously combined, ladle your Butternut Squash Chili into bowls and prepare your favorite garnishes or sides.

Notes

  • Cut the butternut squash into uniform pieces to ensure even cooking.
  • Roast the squash cubes before adding to the chili for enhanced flavor.
  • Toast spices briefly in the pot before adding liquids for a richer aroma.
  • Use low sodium vegetable broth to better control salt levels.
  • Let the chili rest for a few hours or overnight to allow flavors to blend.

Nutrition

Keywords: Butternut Squash Chili, Vegetarian Chili, Vegan Chili, Gluten Free Chili, Fall Recipes, Comfort Food

Find it online: https://eazyummy.com/butternut-squash-chili/