Description
A hearty and comforting chili bringing warmth with butternut squash and a blend of spices and beans.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, Greek yogurt, or cheese
Instructions
- Start by chopping the onion and mincing the garlic. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Once the oil is shimmering, add the onions and sauté until they become translucent, usually around 5 minutes. Toss in the minced garlic and continue to sauté for about a minute until fragrant.
- Add the diced butternut squash to the pot. Stir it around with the onion and garlic for a couple of minutes, allowing the squash to soak up the flavors. Then, sprinkle in the chili powder, cumin, and smoked paprika.
- Pour in the black beans, kidney beans, diced tomatoes with green chilies, and vegetable broth. Stir everything to combine, and bring to a gentle boil, then reduce the heat to a simmer. Cover the pot slightly but stir occasionally.
- Allow the chili to simmer for about 20-25 minutes. If you prefer a thicker consistency, uncover the pot during the last few minutes of cooking.
- Season the chili with salt and pepper to taste. Serve hot, garnished with your choice of toppings.
Notes
For a vegan option, use vegetable broth and omit dairy toppings. Opt for gluten-free broth to keep it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg