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–+ servings

Butternut Squash Chili

A hearty and flavorful chili made with butternut squash, beans, and spices, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash peeled and diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium bell pepper chopped
  • 1 medium carrot chopped
Canned Goods
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 can diced tomatoes with juice
  • 2 cups vegetable broth
Spices
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Oils
  • 2 tablespoons olive oil

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion, bell pepper, carrot, and garlic. Sauté for about 5 minutes until softened.
Cook the Chili
  1. Add the diced butternut squash, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
  2. Pour in the vegetable broth and bring to a boil.
  3. Reduce heat to low, cover, and simmer for about 30 minutes or until the squash is tender.
  4. Stir in the black beans and kidney beans, and cook for an additional 5 minutes.
Serve
  1. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 54gProtein: 12gFat: 8gSaturated Fat: 1gFiber: 12gSugar: 6g

Notes

This chili can be made ahead of time and tastes even better the next day. It can also be frozen for later use.

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