This hearty butternut squash chili is packed with sweet squash, beans, and spices. It’s like a warm hug in a bowl, perfect for chilly days!
I love how the squash gives it a nice sweetness, which balances the spices just right. Plus, it’s easy to make and tastes even better the next day! Yummy! 😊
Key Ingredients & Substitutions
Butternut Squash: It adds a lovely sweetness to the chili. If it’s out of season, you can swap it for sweet potatoes or even carrots for similar sweetness and texture.
Black Beans: These pack protein and fiber into the dish! You could use kidney beans, pinto beans, or chickpeas if you’re looking for something different.
Vegetable Broth: This brings depth to the chili. If you prefer a lighter option, water works in a pinch. Feel free to use chicken broth for non-vegetarian versions as well!
Spices: Chili powder and cumin are key for flavor. If you like more heat, increase the cayenne or add a pinch of red pepper flakes. For a milder taste, reduce the spices or leave out the cayenne altogether.
How Do I Get the Best Flavor with Sautéing?
Sautéing your vegetables properly is crucial for amazing flavors in chili. This step builds the base and enhances the overall taste. Here’s how to do it:
- Heat the olive oil over medium heat, ensuring it’s hot enough to sizzle when you add your vegetables.
- Add onion, garlic, carrot, and bell pepper. Sauté for about 5 minutes until they get soft and fragrant.
- Once the veggies are softened, add the spices. Toasting the spices for about 1 minute lets their oils release, amplifying their flavor.
This technique will properly flavor your chili and make it truly delicious! Enjoy the process! 😊
Butternut Squash Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced (reserve some for garnish)
- 1 medium carrot, diced
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes with juices
- 1 cup vegetable broth or water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 jalapeño, sliced thin (for garnish)
- Sour cream or yogurt (for garnish)
- Optional: nutritional yeast for sprinkling on top
How Much Time Will You Need?
This delicious butternut squash chili takes about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll need about 40 minutes to make this hearty meal. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, diced carrot, and green bell pepper. Sauté these veggies until they start to soften, which will take about 5 minutes. This step sets the stage for a flavorful chili!
2. Add the Spices:
To the softened vegetables, add the chili powder, ground cumin, smoked paprika, and cayenne pepper (if you’re using it). Stir everything together to coat the vegetables and toast the spices for about 1 minute until fragrant. This will give your chili a wonderful aroma!
3. Combine the Main Ingredients:
Now, it’s time to add the cubed butternut squash, drained black beans, diced tomatoes with their juices, and vegetable broth. Give it a good stir to mix everything together. You want all those lovely flavors to combine!
4. Simmer the Chili:
Bring the pot to a boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, or until the butternut squash is tender and the chili has thickened. Feel free to give it a stir occasionally!
5. Taste and Adjust:
Once the butternut squash is soft, taste your chili and add salt and black pepper to suit your taste. You can always add a bit more spice if you like it zesty!
6. Serve and Garnish:
Dish up your chili in bowls and garnish with a dollop of sour cream or yogurt, sliced jalapeño, chopped cilantro, and extra green pepper if you saved any. Sprinkle some nutritional yeast on top for a cheesy flavor without the cheese. Enjoy your comforting and vibrant bowl of butternut squash chili!
Enjoy this comforting and colorful chili that balances the sweetness of butternut squash with the robust flavors of classic chili spices!
Can I Use Frozen Butternut Squash?
Yes, frozen butternut squash can be used! Just add it directly to the pot, but you may need to simmer the chili a bit longer to ensure it’s fully cooked and tender.
How Can I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Make This Chili Spicier?
Absolutely! To spice it up, you can increase the amount of cayenne pepper or add some chopped jalapeños or other hot peppers to the mix. Adjust to your preferred heat level!
What Can I Serve with Butternut Squash Chili?
This chili pairs wonderfully with cornbread, rice, or over a baked potato. For a lighter option, serve it with a side salad or some guacamole and tortilla chips!