Savory Butternut Squash Chili

This butternut squash chili is a hearty and nutritious dish that combines the sweetness of squash with the warmth of spices. It’s perfect for a cozy meal and can easily be made vegetarian or vegan.

The recipe is simple to follow and allows for customization with your favorite beans, vegetables, and spices to suit your taste.

Customizing Your Chili

This recipe is versatile and can be easily customized to suit different tastes.

Feel free to swap in your favorite beans or add additional vegetables like corn or zucchini for extra nutrition.

Adjust the spice level by adding more chili powder or incorporating jalapeños for those who enjoy a bit of heat. The possibilities are endless!

Nutritional Benefits

Butternut squash is packed with vitamins and minerals, making this chili a nutritious option.

With a good balance of protein from the beans and fiber from the vegetables, it offers a wholesome meal that can keep you satisfied.

At approximately 250 calories per serving, it’s a guilt-free choice that doesn’t compromise on flavor.

Yield: 6 Bowls

Savory Butternut Squash Chili Recipe

Print

This chili features roasted butternut squash, black beans, and kidney beans simmered in a rich tomato base with spices. The recipe takes about 1 hour from start to finish and serves 6 people.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Squash: Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
4. Combine Ingredients: Add the roasted butternut squash, diced tomatoes, black beans, kidney beans, vegetable broth, chili powder, cumin, and smoked paprika to the pot. Stir well to combine.
5. Simmer: Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper.
6. Serve: Ladle the chili into bowls and garnish with chopped cilantro if desired. Enjoy hot!

Nutrition Information:

Yield:

6

Serving Size:

6
Amount Per Serving: Calories: 139Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 592mgCarbohydrates: 27gFiber: 6gSugar: 10gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Serving Suggestions

When it comes to serving, ladle the chili into bowls and garnish with fresh cilantro for a pop of color and freshness.

Pairing it with a slice of crusty bread not only adds texture but also makes for a heartier meal.

This combination creates a warm and inviting presentation, perfect for sharing with family or friends on a chilly day.