Butternut Squash Chili

It’s warm, it’s filling, its meat-free and it’s yummy! This Chili is simple to make and it is best served with friends. This recipe can serve for up to 8 to 10 guests. I hope you like it!

Butternut Squash Chili

Ingredients:

  • 2 butternut squash, skinned and cut into 1″ cubes
  • 2 green peppers, diced
  • 2 sweet onions, diced
  • 2 cloves of garlic, minced
  • 2, 14 oz cans of black beans, rinsed
  • 3, 14 oz cans fire roasted tomatoes, with the juices
  • 6 oz tomato paste
  • 1 cup chicken broth
  • 1.5 tbsp coriander
  • 1/2 tbsp cumin
  • 1.5 tbsp chili powder
  • 1 teaspoon cinnamon
  • 1+ tablespoons of salt
  • pepper to taste
  • pepitas for garnish
  • olive oil

Just a note before I go into the how, friends, I am not a professional recipe developer, I make my own recipes up all the time but I can’t tell you calorie count or anything like that because I don’t even know how to begin doing that! Also, I don’t always measure things like salt, pepper or olive oil so the measurements going forward are my best judgment. Remeber, you can always add more but you can’t take it out. I actually am proud of myself for measuring the spices I used this go around! One more thing, I always use organic everything. I don’t specifically call for that in the ingredients because, well to each there own! I do believe the quality of the ingredient changes the dish, so please keep that in mind whenever you’re making anything. If you want to know what brand I am using of something, just ask! I’m happy to share. OK, lastly, have fun and enjoy!

Directions:

You will need a saute pan and a large dutch oven with a lid.

Tip: If you don’t want to hang around in the kitchen, you can easily do steps 1-3 and then dump all the ingredients into a crockpot and cook on low for 5-6 hours. In step 3 use the same pan as the peppers and onions for the squash, just saute them separately. Look at me saving you time and dishes 😉

  1. Warm up a saute pan on medium heat, once the pan is warm add your olive oil, about 2 tablespoons.
  2. Before your Olive Oil begins to smoke but is warm add your diced pepper and onion. Sprinkle with salt and pepper. Stir and allow ingredients to become fragrant and soft. After about 5 minutes turn the burner to simmer and just let them sit. Stir them occasionally
  3. While your pepper and onions are cooking, allow your dutch oven to warm up. Turn Burner to med-high. Once warm add 2 tablespoons of olive oil and then once your oil is warm add your cubed butternut squash. Sprinkle with salt, pepper and the teaspoon of cinnamon. You may want to add a bit more cinnamon if you’re like me and believe butternut squash and cinnamon were made for each other. Allow the butternut squash to get soft and fragrant, about 10 minutes. Stir frequently
  4. Next, pour in your 3 cans of fire roasted tomatoes and your tomato paste, add a 1/2 tsp salt, some pepper and your garlic. Lower your burner to low or medium-low.
  5. Next dump in your peppers and onions from the saute pan. Stir
  6. Add in the chili powder, cumin, coriander, and chicken broth. Stir and allow to cook for 30 min.
  7. Now add in your black beans. Stir, bring the pot to a boil.
  8. Cover and put heat on simmer. Allow to cook (burner on simmer) for 1-2 hours or until the squash is at the consistency you like. I don’t like mine too mushy, but some people do, just let it cook longer if you want it softer.
  9. I like to serve my chili over rice or quinoa. Or you can eat it plain!
  10. Sprinkle some pepitas on top and enjoy!
Butternut Squash Chili

Did you make this!? Tag @thehiddenspire on Instagram and I’ll share your pic in my stories!

Be sure to subscribe so you never miss a post! Thanks for stopping by!

xo, K

Leave a Reply