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Butternut Squash Chili

This hearty and nutritious Butternut Squash Chili is perfect for a cozy evening. Packed with flavor and healthy ingredients, it provides a delightful twist on traditional chili. Ideal for those chilly days or a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main dish
Cuisine American
Servings 4 People
Calories 280 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 stirring spoon
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 can opener

Ingredients
  

  • 2 pounds butternut squash, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 14.5 ounces diced tomatoes, undrained
  • 15 ounces black beans, rinsed and drained
  • 15 ounces kidney beans, rinsed and drained
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste pepper
  • optional avocado for topping
  • optional cilantro for topping
  • optional sour cream for topping

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir occasionally.
  • Add the minced garlic and chopped red bell pepper to the pot. Cook for another 3-4 minutes until the bell pepper softens.
  • Stir in the diced butternut squash, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 2 minutes to toast the spices.
  • Pour in the diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth. Stir everything well to combine.
  • Bring the mixture to a simmer, reduce the heat to low, and cover the pot. Let it cook for 25-30 minutes, or until the butternut squash is tender.
  • Taste the chili and adjust seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 5-10 minutes.
  • Serve hot, garnished with optional toppings such as avocado, cilantro, or a dollop of sour cream.

Notes

For a spicier version, add chopped jalapeños or a pinch of cayenne pepper.
This chili freezes well; consider making a double batch for easy meals later.
Pair it with crusty bread or cornbread for a complete meal. Enjoy!