Butternut Squash Chili
A vibrant, hearty dish that combines sweet butternut squash with rich spices for a warming meal perfect for gathering around the table.
Ingredients
Main Ingredients
- 1 medium butternut squash (about 2-3 cups, peeled and cubed) Can substitute with sweet potatoes.
- 1 can black beans (15 oz), drained and rinsed
- 1 can diced tomatoes (14 oz), fire-roasted for added flavor
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth (or chicken broth, if desired)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste salt and pepper
- to garnish fresh cilantro For garnish
- to serve avocado, sour cream, or shredded cheese Optional toppings
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, stirring until translucent (about 5 minutes). Then add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Stir in the cubed butternut squash and let it cook for about 5 minutes, allowing edges to caramelize slightly.
- Sprinkle in the chili powder, cumin, and smoked paprika. Stir continuously for about a minute.
- Mix in the black beans, fire-roasted diced tomatoes, and vegetable broth until well combined and bring to a gentle boil.
- Reduce heat to low and let the chili simmer for about 20 minutes until the squash is tender.
- Taste the chili and adjust the seasoning with salt and pepper as needed.
- Ladle the chili into bowls, garnishing with fresh cilantro and your choice of toppings.
Notes
This chili is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stove over low heat, adding broth if too thick.