Description
This easy Butternut Squash Chili is a warm, comforting, and flavorful dish combining the natural sweetness of roasted butternut squash with classic chili spices, beans, and vegetables. It’s a hearty, nutritious, vegetarian and vegan-friendly meal perfect for cozy evenings or quick dinners.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) kidney beans, drained and rinsed (or black or pinto beans)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt (adjust to taste)
- 2 cups vegetable broth
- 2 tbsp olive oil
Optional Garnishes
- Fresh cilantro or parsley, chopped
- Sliced avocado
- Dollop of sour cream or plant-based yogurt
- Sprinkle of shredded cheese or nutritional yeast
Instructions
- Prepare Your Ingredients: Peel and cube the butternut squash into uniform pieces for even cooking. Chop the onion and mince the garlic so they release their flavors quickly in the next steps.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat, then add the chopped onion and minced garlic. Cook until they turn soft and fragrant, about 3-5 minutes, setting the foundation for deep flavor.
- Add Spices and Squash: Sprinkle in chili powder, ground cumin, and salt. Stir gently, then toss in the diced butternut squash to coat with the spice mixture, helping the flavors infuse as it cooks.
- Incorporate Liquids and Beans: Add diced tomatoes, drained and rinsed beans, and vegetable broth to the pot. Stir everything together and bring the mixture to a simmer.
- Simmer Until Tender: Let the chili cook gently at a low simmer for 25-30 minutes, or until the butternut squash is tender and the chili has thickened nicely.
- Final Touches: Adjust seasoning with additional salt and pepper if needed. Garnish with fresh herbs like cilantro or parsley if desired. Serve hot and enjoy the cozy goodness.
Notes
- Dice the squash into evenly sized pieces for uniform cooking and texture.
- Keep the chili at a gentle simmer to avoid mushy squash while developing deeper flavors.
- Rinse and drain canned beans well to reduce excess salt and improve texture.
- Add spices early and taste near the end to balance heat and aroma.
- Chop all vegetables ahead of time to streamline the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: butternut squash chili, vegetarian chili, vegan chili, gluten free chili, healthy chili, easy chili recipe, cozy dinner, one-pot meal