Go Back
–+ servings
Bowl of butternut squash chili.

Butternut Squash Chili

lynn
This Butternut Squash Chili is a hearty, comforting dish perfect for a cozy night in or a festive gathering. It starts with a base of sautéed onions and garlic, to which diced butternut squash is added, lending a sweet, nutty flavor that pairs beautifully with the bold heat of jalapeños and the smokiness of chipotle in adobo. The richness is further deepened by a hint of cocoa powder, a classic chili powder blend, earthy cumin,
No ratings yet
Save Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Soups, Stocks, Broths + Chili
Cuisine American
Servings 6 cups
Calories 80 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 4 cloves of garlic minced
  • 1 jalapeno or poblano diced
  • 3 cups diced butternut squash aim for 1/2" to 3/4" dice. (See note 1)
  • 2 tablespoons diced chipotle peppers in adobo
  • 1 tablespoon cocoa powder
  • 1 tablespoon chIli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1-15 ounce can of diced tomatoes
  • 1-15 ounce can of tomato sauce
  • 2-15 ounce cans of black beans drained (or 4 cups of soaked and cooked black beans)
  • 2 cups vegetable broth or water
  • 1 tablespoon cornmeal

Instructions
 

  • Add oil to a large (4- to 6-quart) heavy-bottomed pot or Dutch oven pan over medium heat until the oil is shimmering.
  • Add onion and cook for 4-5 minutes until translucent.
  • Add garlic and saute for 2 minutes.
  • Add diced jalapeno and diced butternut squash and mix to combine.
  • Reduce heat to medium-low and add cocoa powder, chili powder, ground cumin, and oregano. Stir constantly and cook for another 30 seconds, until fragrant.
  • Add diced tomatoes with their juices, tomato sauce, chipotle in adobo, and broth or water.
  • Bring to a boil and then reduce heat to a simmer and let simmer for 45 minutes to 1 hour, until butternut squash is tender.
  • Ten minutes before serving, stir in cornmeal and beans. (see note 2)
  • Serve with grated cheese, cilantro, and sour cream.

Notes

Note 1: I never peel butternut squash; I can tell the skin is there, but it doesn't bother my family. That said, feel free to peel it if that's your jam.
Note 2: When using canned beans, I often add them at the end of the cooking so that they don't get mushy. If you are using beans you've soaked and partially cooked, you can add them earlier. Use your judgment.

Nutrition

Calories: 80kcalCarbohydrates: 18gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 390mgPotassium: 398mgFiber: 4gSugar: 4gVitamin A: 8071IUVitamin C: 20mgCalcium: 61mgIron: 2mg
Keyword black beans, butternut squash, chili, vegetarian
Well, what did you think?Please rate this recipe here! It helps other readers and also helps to support our site.