Butternut Squash Chili
This hearty and flavorful butternut squash chili is a perfect comfort food for chilly days. Packed with nutrients and delicious spices, it’s a great vegetarian option that is sure to impress everyone at the table.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 2 lbs butternut squash, peeled and diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced Any color
- 2 cans (14.5 oz each) diced tomatoes with juices
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups vegetable broth
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and bell pepper to the pot. Sauté for about 5 minutes, or until the onion is translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced butternut squash, diced tomatoes (with juices), black beans, kidney beans, vegetable broth, cumin, chili powder, paprika, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the butternut squash is tender.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with your choice of optional toppings.
Notes
This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
It can also be frozen for up to 2 months; just make sure to cool it completely before transferring to a freezer-safe container.
Feel free to add other vegetables like corn or zucchini for extra nutrition and flavor.