Description
This Homemade Butternut Squash Chili is a hearty and flavorful vegetarian dish featuring tender butternut squash, black beans, and a blend of smoky chipotle and chili spices. Perfect for a cozy meal, it combines diced vegetables, aromatic spices, and rich tomato and vegetable broth to create a warming, satisfying chili.
Ingredients
Scale
Vegetables & Beans
- 1.5 lb butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 red bell peppers, diced into 1/2-inch pieces
- 1 red onion, diced into 1/2-inch pieces
- 4 garlic cloves, freshly minced
- 30 oz canned black beans, drained and rinsed
- 14 oz canned diced tomatoes
Spices & Seasonings
- 1 tbsp chipotle pepper in adobo
- 1 tsp ground cumin (freshly ground preferred)
- 1 tbsp chili powder
- 1/4 tsp ground cinnamon
- 1 bay leaf
- Salt to taste
- Red pepper flakes (optional, adds heat)
Liquids & Oils
- 2 tbsp olive oil (or any neutral oil like canola), plus extra for brushing tortillas
- 2 cups vegetable broth
Garnishes & Extras
- 3 corn tortillas, cut into 1/4-inch wide strips
- Fresh cilantro, chopped
- 2 ripe avocados, sliced just before serving
Instructions
- Prepare the Vegetables: Peel, seed, and cube the butternut squash into 1-inch pieces. Dice the red bell peppers and red onion into 1/2-inch pieces. Mince the garlic cloves finely to ensure even cooking and release of flavor.
- Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and red bell peppers, cooking until softened and fragrant, about 5-7 minutes. Add the minced garlic, sautéing for an additional 1-2 minutes to prevent burning.
- Add Spices and Chipotle: Stir in the chipotle pepper in adobo, ground cumin, chili powder, and ground cinnamon. Cook the spices with the vegetables for 1-2 minutes to release their full aroma and flavor.
- Add Butternut Squash and Liquids: Add the cubed butternut squash to the pot, stirring to coat in the spices. Pour in the diced tomatoes with their juices and vegetable broth. Add the bay leaf and salt to taste. Increase the heat to bring the mixture to a simmer.
- Simmer the Chili: Reduce heat to low, cover partially, and simmer gently for 50-60 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking and to blend flavors.
- Add Black Beans: Once the squash is tender, add the drained and rinsed black beans. Stir well and cook for an additional 5-10 minutes to heat the beans through and meld flavors.
- Prepare the Tortilla Strips: While the chili simmers, preheat a skillet over medium heat. Lightly brush the corn tortilla strips with olive oil and toast them in the skillet until crisp and golden brown. Remove and set aside as a crunchy garnish for the chili.
- Adjust Seasoning and Serve: Remove the bay leaf from the chili, taste, and adjust salt or add red pepper flakes for extra heat if desired. Serve the chili hot topped with fresh chopped cilantro, sliced ripe avocados, and crispy tortilla strips.
Notes
- For a spicier chili, increase the amount of chipotle pepper or add more red pepper flakes.
- You can substitute canned butternut squash if fresh is unavailable, but fresh provides better texture.
- This chili can be made a day ahead to allow flavors to deepen; reheat gently before serving.
- For a vegan dish, ensure vegetable broth is used and check canned beans do not contain animal products.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
