Butternut squash chili
4
- ★★
- ★★
- ★★
- ★★
- ★★
Prep time 15mins
Cook time 40mins
Serves or Makes: 5-7
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 red bell peppers, diced
- 2 cups butternut squash, cubed
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt, extra to taste
- 1 (14.5 oz can) Muir Glen Fire Roasted Diced Tomatoes
- 1 (14 oz) can black beans
- 1 (14 oz) can kidney beans
- 3 cups vegetable broth
Method
Step 1
Place a large pot over medium heat with olive oil. Add onion and garlic, sauté for 1-2 minutes until fragrant and onions are turning translucent.
Step 2
Add bell peppers, butternut squash, and spices. Stirring constantly for about 30 seconds. Add diced tomatoes, beans, and broth. Mix to combine and simmer for about 30 minutes, stirring occasionally. Taste halfway through cooking and adjust salt as needed.
Step 3
The chili is done when butternut squash is soft and tender and liquid has thickened.
Step 4
Serve hot and garnish with your toppings of choice or with a side of cornbread. (cheese, sour cream, cilantro, tortilla strips, avocado, jalapeños)