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Butternut Squash Chili Recipe

Butternut Squash Chili Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes (about 4 cups)
  • 1 (28 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 chipotle pepper in adobo, finely chopped, plus 1 tsp adobo sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Juice of 1 lime (about 2 tbsp)
  • Salt, to taste
  • Sour cream, chopped cilantro, and tortilla chips for serving (optional)

Method
 

  1. Heat olive oil in a large pot over medium-high. Add onion and cook until softened, about 5 minutes. Stir in garlic and bell pepper; cook 2 minutes.
  2. Stir in chili powder, cumin, smoked paprika, chipotle pepper, and adobo sauce. Cook, stirring, until fragrant, about 30 seconds.
  3. Add squash, diced tomatoes with their juice, beans, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover partially and cook until squash is fork-tender, 20-25 minutes.
  4. Remove from heat and stir in lime juice. Season with salt to taste. Ladle into bowls and top with sour cream, cilantro, and tortilla chips if desired.

Notes

This chili thickens as it sits, so leftovers might need a splash of broth when reheating. For a fully vegan bowl, skip the sour cream or use a plant-based alternative. The lime is essential—it brightens all the savory, smoky layers.