Vegetarian Butternut Squash Chili
Rich and flavorful Butternut Squash Chili is a delicious and hearty slow-simmered vegetarian meal that everyone loves.
Equipment
- Dutch oven or saucepan
Ingredients
- 2 tablespoons (30 ml) olive oil, not extra virgin
- 1 large (150 g) yellow onion diced (about 1 cup)
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon italian seasoning
- 1 14.5- ounce (400 g) can diced tomatoes
- 2 15.5- ounce (400 g) cans kidney beans, drained and rinsed
- 1 medium (700 g) butternut squash peeled and diced into 1-inch cubes (about 3 cups)
- 2 ½ cups (600 ml) vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- In a large pot or a dutch oven, heat olive oil over medium heat.
- Add the diced onion to the pot. Sauté until it becomes translucent, around 3-4 minutes.
- Add the diced bell pepper and minced garlic to the pot. Continue to sauté for an additional minute or until the garlic is fragrant.
- Sprinkle in the chili powder, cumin, smoked paprika, and italian seasoning. Stir for about 30 seconds to allow the spices to release their flavors.
- Pour in the canned diced tomatoes. Mix well to ensure the spices don't stick to the bottom of the pot.
- Add the drained kidney beans and the diced butternut squash.
- Pour in the vegetable broth and add the bay leaf. Stir everything together until well combined.
- Raise the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and allow the chili to cook for approximately 30 minutes. The chili is ready when the butternut squash is fork-tender.
- Season with salt and pepper as desired. Before serving, remember to remove and discard the bay leaf. Ladle the chili into bowls and garnish with your choice of optional toppings.
Notes
- The easiest way to peel raw butternut squash is to use a sharp vegetable peeler. You may need to peel twice, depending on how thick the skin is. A sharp chef's knife will also make dicing the hard squash much less of a hassle.
- Be sure to drain and rinse the canned beans before adding them to the chili.
- Depending on where you live, a standard can of kidney beans might be 15.5 ounces, or 400 grams (which is slightly smaller). You can use either size can, it won't make a huge difference in this recipe.
- To thicken the chili, use a potato masher to mash it up a bit. The mashed squash will give the chili a thicker consistency.
- This recipe can serve 6 as a main dish, or up to 8 people if served as a side or appetizer.
- Make it spicy! If you like heat, add chopped jalapeno, chipotle in adobo, or some red pepper flakes to the pot.
- Prep ahead: Chop up the veggies the night before so that they're ready to go when it's time to make dinner!
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
Nutrition
Calories: 329kcal | Carbohydrates: 58g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 545mg | Potassium: 1321mg | Fiber: 16g | Sugar: 8g | Vitamin A: 15169IU | Vitamin C: 62mg | Calcium: 153mg | Iron: 7mg