Butternut Squash Chili

Sweet butternut squash.....spicy chipotle pepper.... and meaty beans. This healthy and delicious chili is Vegetarian AND Gluten Free!

Butternut Squash Chili

No ratings yet
Print Rate
Total Time: 1 hour 30 minutes
Servings: 6

Ingredients

  • 1 medium  red onion, chopped
  • 1 red bell pepper, chopped
  • 1 butternut squash, peeled and cubed4 garlic cloves, minced
  • 2 tablespoons  olive oil
  • sea salt
  • 1 tablespoon  chili powder
  • 1 teaspoon  ground cumin
  • ½+ tablespoon  chopped chipotle pepper in adobo  (I found this was just the right amount of heat. If you want more heat, feel free to add more chipotle pepper)
  • 1 bay leaf
  • ¼ teaspoon  ground cinnamon
  • 14 ounce  can diced tomatoes, including the liquid
  • 4 cups  cooked black beans or 2 cans, rinsed and drained
  • 14 ounces  vegetable broth
  • 2 avocados
  • tortilla chips
  • cilantro
  • sour cream
  • shredded Sharp Cheddar cheese

Instructions

  • In a 4 to 6 quart Dutch oven or stockpot, heat the olive oil. Sauté all the chopped vegetables (onion, bell pepper, butternut squash, garlic) over medium-high heat. Stir the vegetables often to make sure they don’t burn. I like to cook the veggies until the onions start turning a light brown.
  • When the onions start caramelizing, turn the heat down to medium-low. Add all of the spices and stir so the spices coat the veggies. Cook for 2-3 minutes, and then add tomatoes, beans and broth. Bring to a boil and then immediately turn down the heat, so the ingredients simmer.
  • Cover and simmer for about 1 hour, stirring occasionally. Taste for spice level, and if you want it spicier, add additional chipotle. Beware that chipotle is SPICY, so add a little bit at a time until it’s the right spice level for your family.
  • The chili is done when you can pierce the butternut squash easily with a fork, and the liquid will have reduced creating a nice, thick, hearty chili consistency.
  • Serve the chili in bowls topped with your favorite chili toppings. I love this chili with tortilla chips (I crumble them in my hands before adding), Cheddar cheese, sour cream and cilantro.

Notes

Adapted from Butternut Squash Chipotle Chili from Cookie and Kate
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.