This Butternut Squash Chili recipe is a delightful twist on a classic dish with its vibrant orange hue and hearty texture, this chili is packed with nutrition and flavor. The natural sweetness of roasted butternut squash blends perfectly with the spicy kick from the chili powder and the savory undertones of black beans and tomatoes. Whether you’re looking for a cozy weeknight dinner or a dish to impress at a gathering, this chili is sure to be a hit!
Why You Will Love This Recipe
You will love this Butternut Squash Chili for its incredible depth of flavor and ease of preparation. The combination of sweet butternut squash, earthy spices, and protein-packed beans creates a satisfying and hearty meal that fits perfectly into a vegetarian or vegan lifestyle. It’s not only delicious but also highly nutritious, making it a great choice for health-conscious eaters. Plus, it comes together in one pot, making clean-up a breeze!
Tips and Tricks
- To save time, consider using pre-cut butternut squash available at many grocery stores.
- For added depth of flavor, roast the butternut squash before adding it to the chili. This step enhances the natural sweetness and caramelizes the edges.
- Adjust the spice levels by adding more or less chili powder, or try using smoked paprika for an extra smoky flavor.
- If you like your chili thicker, let it simmer longer to reduce the liquid or mash some of the beans against the side of the pot.
Make Ahead Tips
You can prepare parts of this chili in advance to save time on busy days. Chop the butternut squash and store it in an airtight container in the refrigerator for up to 3 days. You can also sauté the onions, garlic, and spices ahead of time, refrigerating them until you’re ready to complete the recipe. The chili itself can be made a day in advance; it actually tastes better the next day as the flavors meld together!
Recipe Variations
- For a spicier version, add diced jalapeños or a splash of hot sauce.
- Swap out the black beans for kidney beans or chickpeas, depending on what you have on hand.
- If you’re not a fan of butternut squash, pumpkin makes an excellent substitute.
- Try adding different vegetables like bell peppers, corn, or spinach for added nutrition and color.
How to Serve
Serve your Butternut Squash Chili hot, garnished with fresh cilantro or avocado slices for a pop of color. A dollop of sour cream or a sprinkle of cheese can enhance the flavors, though for a vegan option, consider using cashew cream or a dairy-free alternative. Pair it with crusty bread or over a bed of rice for a complete meal.
Pairing Suggestions
This chili pairs beautifully with a crisp, cold lager or a fruity red wine like Zinfandel. If you’re looking for a non-alcoholic option, a refreshing iced tea with lemon complements the spiciness perfectly. For sides, cornbread or a simple green salad would balance the richness of the chili. For dessert, consider a light fruit sorbet to cleanse the palate.
How to Store
Store any leftover chili in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, portion out the chili into freezer-safe containers, leaving some space for expansion, and it will last for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm it on the stove over medium heat, adding a splash of water if it’s too thick.
Equipment Needed
You will need a large pot or Dutch oven to cook the chili. A cutting board and sharp knife for preparing the vegetables, and measuring cups and spoons for accuracy are also essential. If you prefer to use a slow cooker, this recipe can easily be adapted!
Dietary Adaptations
To make this chili vegan, simply ensure you use vegetable broth instead of chicken broth. For a nut-free version, check that your toppings do not contain nuts. You can also make it gluten-free by using gluten-free broth and ensuring that any canned ingredients are certified gluten-free.
Seasonal Adaptations
In the fall, utilize fresh butternut squash and add seasonal spices like nutmeg or cinnamon for a warm flavor profile. In the spring, consider lightening up the chili by adding fresh herbs like basil or parsley, and swapping in seasonal veggies such as zucchini or asparagus.
Recipe FAQs
- Can I use frozen butternut squash? Yes, frozen butternut squash is a great time-saver and can be directly added to the chili without thawing.
- How long does this chili take to cook? The total cooking time is about 30-40 minutes, depending on how soft you like your vegetables.
- Can I substitute the beans? Absolutely! Any beans you prefer will work well, such as pinto beans or lentils.
- What if I want a thicker chili? Allow it to simmer longer to reduce the liquid or add a tablespoon of masa harina or cornmeal to thicken it up.
How To Make butternut squash chili recipe
Butternut Squash Chili
This Butternut Squash Chili recipe is a delightful twist on a classic dish with its vibrant orange hue and hearty texture, this chili is packed with nutrition and flavor.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro, avocado, or cheese for garnish (optional)
Instructions
- Begin by heating a large pot or Dutch oven over medium heat and adding a splash of olive oil.
- Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes, until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced butternut squash, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir well to coat the squash in spices.
- Pour in the diced tomatoes (with juices) and vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer uncovered for 20-25 minutes or until the butternut squash is tender.
- Stir in the black beans and simmer for another 5 minutes to heat through.
- Taste and adjust seasoning, adding more salt, pepper, or chili powder as desired.
- Serve hot, garnished with cilantro, avocado, or cheese as desired.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 178Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 5mgSodium 531mgCarbohydrates 22gFiber 7gSugar 7gProtein 5g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Butternut Squash Chili is a perfect dish for cozy evenings or meal prepping for a busy week ahead. Its rich flavors and comforting textures make it a standout recipe that everyone will love. Whether enjoyed alone or shared with friends, this chili is sure to warm your heart and fill your belly. Happy cooking!
