This Butternut Squash Chili is a cozy and colorful dish that warms you up! With sweet butternut squash, beans, and tasty spices, it’s both hearty and healthy.
You can enjoy it alone or with some crusty bread. Trust me, it’s the perfect way to feel all snug on a chilly day! Plus, it’s super easy to make—just chop, stir, and simmer!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! Its sweetness adds a wonderful flavor. If you can’t find butternut squash, you can use sweet potatoes or pumpkin as alternatives.
Spices: Ground cumin, chili powder, and smoked paprika are essential for that warm flavor profile. If you’re out of smoked paprika, regular paprika works, or you could add a touch of chipotle powder for smokiness.
Beans: Black beans provide protein and texture. You can swap them for kidney beans, pinto beans, or even chickpeas if you prefer.
Broth: Vegetable broth keeps it plant-based, but chicken broth adds more depth. Feel free to use what you have on hand!
Cheese and Dairy: I love using cheddar cheese for garnishing, but feel free to skip it for a vegan version or use dairy-free cheese alternatives. Greek yogurt or a dollop of sour cream adds creaminess; choose whichever you prefer.
How Do You Get the Best Texture in Your Chili?
Getting the right texture in your chili is key to a satisfying bowl. Here are some tips:
- Cut the butternut squash into even 1-inch cubes to ensure they cook consistently.
- Saute the onion and pepper until they’re soft and a bit caramelized. This builds flavor and depth.
- Keep the heat at a simmer when cooking the chili. Too high a boil can break down the squash too much.
- Stir the pot occasionally to prevent sticking and promote even cooking.
By following these tips, you’ll have a delicious and hearty chili that everyone will love! Enjoy!
Butternut Squash Chili
Ingredients You’ll Need:
Base Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, sliced (optional, adjust for heat preference)
Spices & Seasoning:
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Additional Ingredients:
- 1 (14.5 oz) can diced tomatoes
- 3 cups vegetable or chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- Salt and black pepper, to taste
For Garnishing:
- Fresh cilantro, chopped
- Green onions, thinly sliced
- Shredded cheddar cheese
- Sour cream or Greek yogurt
How Much Time Will You Need?
This warming Butternut Squash Chili takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll need about 40 minutes. Perfect for a quick weeknight meal or a cozy weekend feast!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating olive oil in a large pot over medium heat. Add the diced onion and the red bell pepper, sautéing until they’re soft, which should take about 5 minutes. This builds the base flavor for your chili.
2. Add Garlic and Jalapeño:
Next, stir in the minced garlic and sliced jalapeño. Cook everything together for another minute, letting the fragrant aroma fill your kitchen.
3. Sprinkle in the Spices:
Now, it’s spice time! Add the cumin, chili powder, smoked paprika, oregano, and cayenne (if you’re using it) to the pot. Stir everything well for about 1-2 minutes so the veggies get coated in those delicious spices.
4. Combine the Main Ingredients:
Drop in those beautiful butternut squash cubes along with the canned diced tomatoes (make sure to include the juices!). Pour in the broth and bring your chili mix to a boil. Once bubbling, lower the heat to a simmer and leave it uncovered for about 20-25 minutes or until the squash is tender.
5. Add Beans and Corn:
Stir in the black beans and corn, and let it cook for an additional 5 minutes, just until everything is heated through. This step makes your chili hearty and filling!
6. Adjust Seasoning:
Before serving, give the chili a taste. Adjust with salt and black pepper as needed to make it just right.
7. Serve It Up:
Ladle the warm chili into bowls and sprinkle with your favorite garnishes: the shredded cheddar, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro and green onions. If you like extra heat, add some jalapeño slices on top.
8. Enjoy!
Serve your Butternut Squash Chili warm with some crusty bread or tortilla chips for a satisfying meal. Cozy up and enjoy every delicious bite!
Can I Use Other Types of Squash?
Absolutely! If you can’t find butternut squash, you can substitute it with sweet potatoes or pumpkin. Just be sure to adjust the cooking time if the pieces are larger or smaller.
Is This Chili Spicy?
The spice level is easily adjustable. If you prefer a milder chili, simply omit the jalapeño and reduce or skip the cayenne pepper. You can always add hot sauce at the end for personal heat preference.
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in a saucepan over low heat, adding a splash of broth if needed to loosen it up.
Can I Freeze This Chili?
Yes, this chili freezes wonderfully! Let it cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
