Description
This hearty Butternut Squash Chili is a vegetarian-friendly take on classic chili, bursting with bold flavors from smoky spices, sweet butternut squash, and protein-rich beans. It’s comforting, wholesome, and the perfect meatless main course for chilly nights or healthy meal prep.
Ingredients
Units
Scale
Vegetables
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 large onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
Canned Goods
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can crushed tomatoes
Spices & Pantry
- 2 tbsp olive oil
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Pinch of cayenne pepper (optional, to taste)
- Salt and black pepper, to taste
Broth
- 2 cups vegetable broth
Garnishes (optional)
- Chopped fresh cilantro
- Sliced avocado
- Sour cream or vegan alternative
- Shredded cheese or vegan cheese
Instructions
- Prepare the Vegetables: Peel and dice the butternut squash. Chop the onion, carrots, celery, and bell pepper. Mince the garlic.
- Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion, celery, and carrot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the bell pepper and garlic and cook for another minute until fragrant.
- Add Spices and Butternut Squash: Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne. Stir for 1 minute until the vegetables are coated and the spices become fragrant. Add the diced butternut squash and toss well to combine with the aromatics and spices.
- Combine with Beans and Tomatoes: Add the black beans, kidney beans, diced tomatoes, crushed tomatoes, and vegetable broth. Stir thoroughly to mix all ingredients.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the butternut squash is tender and flavors have melded, stirring occasionally.
- Season and Serve: Taste the chili and season with salt and pepper as desired. Ladle into bowls and top with your choice of garnishes like cilantro, avocado, cheese, or sour cream.
Notes
- You can substitute other beans (like pinto or cannellini) if preferred.
- A squeeze of lime before serving brightens the flavors.
- This chili can be made up to 3 days ahead and tastes even better the next day.
- For extra heat, add more cayenne or a diced jalapeño with the vegetables.
- Freeze leftovers for up to 3 months – perfect for meal prep.
Nutrition
- Serving Size: 1 generous bowl (about 2 cups)
- Calories: 280
- Sugar: 10g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg
