Description
This Homemade Butternut Squash Chili is a hearty and flavorful vegetarian dish perfect for cozy dinners. Packed with tender butternut squash, black beans, and a blend of smoky chipotle and chili spices, it offers a rich and comforting taste with a mild kick. Topped with fresh cilantro, sliced avocado, and crunchy tortilla strips, this chili is a vibrant and nutritious meal that is both satisfying and easy to prepare.
Ingredients
Chili Base
- 1 tbsp chipotle pepper in adobo
- 2 red bell peppers, diced into 1/2-inch pieces
- 2 tbsp olive oil (or any neutral oil like canola)
- 1/4 tsp ground cinnamon
- 1.5 lb butternut squash, peeled, seeded, and cut into 1-inch cubes
- 30 oz black beans, canned and drained
- 1 tsp ground cumin (freshly ground preferred)
- 1 red onion, diced into 1/2-inch pieces
- 14 oz canned diced tomatoes
- 4 garlic cloves, freshly minced
- 1 tbsp chili powder
- 1 bay leaf
- fine salt to taste
- 2 cups vegetable broth
Toppings and Garnish
- olive oil (for brushing)
- 3 corn tortillas, cut into 1/4-inch wide strips
- salt to taste
- fresh cilantro, chopped
- 2 ripe avocados, sliced just before serving
- red pepper flakes (optional, adds nice heat)
Instructions
- Prepare the Tortilla Strips: Preheat the oven to 375°F (190°C). Brush the corn tortilla strips lightly with olive oil and sprinkle with salt. Arrange them in a single layer on a baking sheet and bake for about 10-12 minutes, or until crisp and golden. Remove from oven and set aside to cool.
- Sauté Aromatics and Peppers: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion, diced red bell peppers, and minced garlic. Cook until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Spices and Chipotle: Stir in the chipotle pepper in adobo, ground cumin, chili powder, and ground cinnamon. Cook for 1-2 minutes to toast the spices and release their flavors.
- Add Butternut Squash and Liquids: Add the peeled and cubed butternut squash to the pot, followed by the canned diced tomatoes with their juices, black beans, bay leaf, vegetable broth, and salt to taste. Stir everything together well.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for about 45-50 minutes, stirring occasionally, until the butternut squash is tender and the chili has thickened.
- Adjust Seasoning and Remove Bay Leaf: Taste the chili and adjust salt or spices if necessary. Remove and discard the bay leaf.
- Serve: Ladle the chili into bowls. Top each serving with freshly chopped cilantro, sliced avocado, and the baked tortilla strips. Add red pepper flakes if you prefer extra heat. Enjoy warm.
Notes
- For a spicier chili, increase the chipotle pepper or add more chili powder.
- You can substitute the butternut squash with sweet potatoes for a different twist.
- The baked tortilla strips add a delightful crunch but can be omitted for a gluten-free version.
- Use fresh ground spices for the best flavor.
- This chili stores well and tastes even better the next day.
