Butternut Squash Chili

5 from 2 votes

Butternut Squash Chili

Butternut Squash Chili is a delicious, hearty, and healthy dinner. Made with vegetarian ingredients, even the biggest meat lovers will enjoy this.

Prep Time20

Cook Time30

Total Time50

Servings: people

Calories: 373kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil
6 cups cubed butternut squash 840 grams, see note
1 medium yellow onion diced
3 garlic cloves minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon kosher salt
1/2 teaspoon ground chipotle
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
30 ounces kidney beans drained and rinsed
28 ounces diced tomatoes undrained
15 ounces tomato sauce

Instructions

In a large stock pot, heat the olive oil over medium heat.
2 tablespoons olive oil
Add the butternut squash, onion, and garlic. Season the vegetables with chili powder, cumin, kosher salt, ground chipotle, black pepper, and cayenne pepper. Sauté until the squash is tender, about 10 minutes.
6 cups cubed butternut squash, 1 medium yellow onion, 3 garlic cloves, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
Add in the beans, diced tomatoes, and tomato sauce, scraping any browned bits from the bottom. Bring the mixture to a boil. Reduce to a simmer and cook, covered, for 20 minutes. Taste and add more salt and pepper to taste.
30 ounces kidney beans, 28 ounces diced tomatoes, 15 ounces tomato sauce

Notes

Butternut squash: Six cups of butternut squash is roughly half of a medium-sized butternut squash. The squash goes in raw after being peeled, deseeded, and cubed into 1-inch pieces.

Nutrition