Butternut Squash Chili

Winter soups are the way to my heart. This butternut squash chili is an easy one pot vegetarian soup that’s perfect for weeknights. You’ll want to save this recipe for the cold, rainy days ahead!

chili, butternut squash, soup

lunch, dinner, soups

Yield: 5-7

Author: Tess Han

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Butternut Squash Chili

Super simple one pot vegetarian butternut squash chili!

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 2 tbsp Olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 red bell peppers, diced
• 2 cups cubed butternut squash
• 4 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• ¼ tsp cayenne pepper
• ¼ tsp smoked paprika
• ¼ tsp ground cinnamon
• 1 tsp salt, extra to taste
• 1 (14 oz) can fire roasted diced tomatoes
• 1 (14 oz) can black beans
• 1 (14 oz) can kidney beans
• 3 cups vegetable broth

Instructions

1. Place a large pot over medium heat with olive oil. Add onion and garlic, sauté for 1-2 minutes until fragrant and onions are turning translucent.⁣⁣
2. Add bell peppers, butternut squash, and spices. Stirring constantly for about 30 seconds. Add diced tomatoes, beans, and broth. Mix to combine and simmer for about 30 minutes, stirring occasionally. Taste halfway through cooking and adjust salt as needed.⁣⁣
3. The chili is done when butternut squash is soft and tender and liquid has thickened a bit. ⁣⁣
4. Serve hot and garnish with your toppings of choice or with a side of cornbread! (cheese, sour cream, cilantro, tortilla strips, avocado, jalapeños)

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