Butternut Squash Chili: A Hearty and Healthy Recipe for Fall

Butternut Squash Chili is a delightful twist on a classic comfort food that warms both the heart and the soul. As the leaves change and the air turns crisp, this hearty dish becomes a staple in my kitchen, bringing a touch of autumn to the dinner table. The rich, creamy texture of roasted butternut squash melds beautifully with the robust flavors of spices and beans, creating a chili that is not only satisfying but also packed with nutrients.

Originating from the traditional chili recipes that have been passed down through generations, Butternut Squash Chili offers a unique blend of flavors that appeals to both vegetarians and meat-lovers alike. People adore this dish for its perfect balance of sweetness from the squash and the warmth of spices, making it a comforting meal that is easy to prepare. Whether served on a chilly evening or at a gathering with friends, Butternut Squash Chili is sure to become a favorite in your home, just as it has in mine.

Ingredients:

• 1 medium butternut squash, peeled and diced (about 4 cups)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper (red or green), chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (with juices)
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup corn (fresh, frozen, or canned)
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving)
• Lime wedges (for serving)

Preparing the Ingredients

1. Start by peeling the butternut squash. I find it easiest to cut off the ends first, then slice it in half lengthwise. Use a sturdy vegetable peeler to remove the skin, and then scoop out the seeds with a spoon. Dice the squash into small cubes, about 1-inch in size, to ensure even cooking. 2. Next, chop the onion, bell pepper, carrots, and celery. I like to keep my vegetable pieces uniform in size so they cook evenly. Mince the garlic cloves and set everything aside. 3. If you’re using fresh corn, now is the time to cut the kernels off the cob. If you’re using frozen corn, just measure out a cup and set it aside.

Cooking the Chili

4. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant. 5. Add the minced garlic, bell pepper, carrots, and celery to the pot. Stir everything together and cook for another 5-7 minutes, until the vegetables start to soften. 6. Now it’s time to add the spices! Sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Stir well to coat the vegetables in the spices, and let them cook for about 1 minute to release their flavors. 7. Add the diced butternut squash to the pot, followed by the drained black beans, kidney beans, diced tomatoes (with their juices), and vegetable broth. Stir everything together until well combined. 8. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 30-40 minutes. This allows the butternut squash to become tender and the flavors to meld beautifully. 9. After about 30 minutes, check the chili. The butternut squash should be fork-tender. If it’s not quite there, let it simmer for an additional 10 minutes. 10. Once the squash is tender, stir in the corn and season the chili with salt and pepper to taste. If you like a little heat, feel free to add some cayenne pepper or hot sauce at this stage.

Assembling and Serving

11. Once everything is well combined and heated through, it’s time to serve! Ladle the chili into bowls and garnish with fresh cilantro. I love to add a few slices of avocado on top for creaminess and a squeeze of lime juice for brightness. 12. If you’re feeling extra indulgent, serve the chili with some crusty bread or over a bed of rice. It’s also fantastic with tortilla chips for dipping! 13. Enjoy your delicious butternut squash chili! This dish is not only hearty and satisfying but also packed with nutrients. Plus, it’s perfect for meal prep; it tastes even better the next day as the flavors continue to develop.

Storage Tips

14. If you have leftovers (which I often do because this recipe makes a generous batch), let the chili cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. 15. To reheat, simply warm it on the stovetop over medium heat, adding

Conclusion:

In summary, this Butternut Squash Chili is a must-try for anyone looking to warm up their kitchen with a hearty, flavorful dish that’s both comforting and nutritious. The combination of sweet butternut squash, spicy chili flavors, and a medley of beans creates a delightful balance that will satisfy your taste buds and nourish your body. Plus, it’s incredibly versatile! You can serve it with a dollop of sour cream or Greek yogurt, sprinkle some fresh cilantro on top, or even add a squeeze of lime for a zesty kick. If you’re feeling adventurous, consider adding some corn for sweetness, or even a handful of spinach or kale for an extra boost of greens. This chili is perfect for meal prep, as it tastes even better the next day, making it an ideal dish for busy weeknights or cozy gatherings with friends and family. I encourage you to give this Butternut Squash Chili a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you, and I’m sure your friends and family will be impressed with your culinary skills. Happy cooking!

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