Hearty Butternut Squash Chili: A Cozy Comfort Food Delight

There’s something magical about a bowl of butternut squash chili that warms not only your belly but your soul. Imagine the rich, velvety texture of roasted squash mingling with zesty spices and beans, creating a symphony of flavors that dance on your palate. The aroma wafts through the kitchen, wrapping you in a comforting hug, making it the ideal dish for chilly evenings or cozy gatherings.

I still remember the first time I whipped up this delightful chili. It was one of those days when the weather couldn’t decide if it wanted to be winter or spring. I had friends over, and we ended up laughing, sharing stories, and indulging in this hearty dish that turned our ordinary evening into a memorable feast filled with joy and warmth.

I once made this chili for a potluck and received compliments all night long—my friends were convinced I had some secret chef skills!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm, heavy squashes with smooth skin; they yield the best flavor when roasted.

• Black Beans: Canned black beans save time; rinse them well to remove excess sodium and enhance flavor.

• Red Bell Pepper: Opt for bright, crisp peppers; they add sweetness and beautiful color to the chili.

• Onion: Use yellow onions for a balanced flavor that complements the sweetness of the squash.

• Garlic: Fresh garlic cloves pack a punch; chop finely to release their aromatic oils effectively.

• Cumin Powder: This spice adds warmth and depth; don’t skimp on it—it’s key!

• Chili Powder: Adjust according to your heat preference; it brings the chili its signature flavor.

• Vegetable Broth: Use low-sodium broth for better control over saltiness while enhancing overall taste.

• Lime Juice: Freshly squeezed lime juice brightens the flavors; add right before serving for maximum freshness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Dice your onion and bell pepper into small pieces while peeling and cubing your butternut squash into bite-sized chunks.

Sauté Aromatics: In a large pot over medium heat, drizzle some olive oil. Add chopped onion and bell pepper, cooking until soft and fragrant—around five minutes should do it.

Add Garlic & Spices: Toss in minced garlic along with cumin and chili powder, stirring continuously until everything is aromatic—this should take about one minute.

Incorporate Squash & Beans: Stir in your cubed butternut squash followed by rinsed black beans. Mix everything well so the spices coat every piece beautifully.

Pour in Broth & Simmer: Pour vegetable broth into the pot until everything is covered. Bring to a boil then reduce heat to let it simmer gently for 30-35 minutes until squash is tender.

Finish & Serve Hot!: Once cooked through, squeeze fresh lime juice over the top before serving. Ladle into bowls and enjoy warm with your favorite toppings like avocado or cilantro.

This butternut squash chili will surely become a staple in your home as you enjoy its comforting flavors time after time!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add diced butternut squash and spices. Let it simmer gently while you prepare everything else to blend those flavors beautifully.

Add Your Touch

Feel free to swap beans or use different spices like cumin or smoked paprika to elevate your butternut squash chili. You could also throw in some corn for added sweetness and texture.

Storing & Reheating

Store leftover chili in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat, stirring occasionally until warmed through.

Sometimes I whip up this butternut squash chili when friends come over, and their faces light up with joy at first taste—it’s moments like these that remind me why I love cooking!

FAQ

Can I use frozen butternut squash for this chili?

Yes, frozen butternut squash works well if you’re short on time.

Is this chili spicy?

The spice level is mild; you can adjust it with additional chili powder or hot sauce.

Can I make this recipe vegan?

Absolutely! This butternut squash chili is already vegan-friendly—enjoy without any adjustments!

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Butternut Squash Chili

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Warm your soul with this hearty butternut squash chili, expertly blending roasted squash, zesty spices, and black beans into a comforting dish. Perfect for chilly evenings or cozy gatherings, this vibrant chili is not only delicious but also easy to prepare, making it a favorite for weeknight dinners and meal prep.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Serves approximately 6
• Category: Main
• Method: Stovetop
• Cuisine: American

Ingredients

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• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 1 can (15 oz) black beans, rinsed
• 1 red bell pepper, diced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tsp cumin powder
• 2 tsp chili powder (adjust to taste)
• 4 cups low-sodium vegetable broth
• Juice of 1 lime

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Instructions

1. Prepare all ingredients by dicing the onion and bell pepper and cubing the butternut squash.
2. In a large pot over medium heat, add olive oil. Sauté the onion and bell pepper for about 5 minutes until soft.
3. Add minced garlic, cumin, and chili powder; stir continuously for about 1 minute until fragrant.
4. Stir in cubed butternut squash and rinsed black beans until well mixed.
5. Pour in vegetable broth to cover the mixture. Bring to a boil, then reduce heat and simmer for 30-35 minutes until squash is tender.
6. Squeeze fresh lime juice over the chili before serving. Enjoy warm with toppings like avocado or cilantro.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 6g
• Sodium: 380mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 10g
• Protein: 9g
• Cholesterol: 0mg