Butternut Squash Chili
This Butternut Squash Chili combines tender squash, black beans, peppers, tomatoes, and smoky spices simmered in vegetable broth for a hearty and comforting dish.
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 red onion chopped
- 2 green bell peppers chopped
- 2 pounds butternut squash peeled and cubed
- 4 cloves garlic minced
- Salt and freshly ground black pepper to taste
- 1 ½ tablespoons chili powder or more to taste
- ½ tablespoon chopped chipotle pepper in adobo or more to taste
- 1 ½ teaspoons ground cumin
- Pinch ground cinnamon
- 1 bay leaf
- 2 15 oz cans black beans, drained and rinsed
- 1 14 oz can diced tomatoes, undrained
- 2 cups vegetable broth
- 1 tablespoon honey
- Dash hot sauce to taste
- Garnishes: corn chips, crackers, avocado, shredded cheese, or sour cream
Instructions
Sauté the vegetables
- Heat olive oil in a large stockpot over medium heat. Add the onion, bell peppers, and butternut squash. Cook for approximately 14 minutes, stirring occasionally, until the vegetables begin to soften.
Incorporate aromatics and spices
- Add the garlic, salt, pepper, chili powder, chipotle pepper, cumin, and cinnamon. Stir constantly for 30 seconds to allow the spices to release their flavor.
Simmer the chili
- Add the bay leaf, black beans, diced tomatoes with their liquid, vegetable broth, honey, and hot sauce. Stir well, then cover the pot. Reduce the heat and simmer for 30 to 40 minutes, or until the butternut squash is very tender.
Finish and serve
- Remove the bay leaf before serving. Ladle the chili into bowls and garnish with corn chips, avocado, shredded cheese, sour cream, or toppings of choice.
Notes
This Butternut Squash Chili is naturally gluten-free when prepared as written. To ensure safety, verify that the chipotle peppers in adobo, vegetable broth, and toppings such as crackers or cheese are certified gluten-free.