As the cool breeze of autumn sweeps in, there’s something undeniably comforting about a steaming bowl of chili. My Three Sisters Butternut Squash Chili brings together the sweetness of roasted squash, hearty beans, and vibrant corn in a delightful medley that warms both heart and soul. This wholesome dish not only celebrates vegetarian cooking but is a quick and easy meal that can be whipped up on the stovetop or in a slow cooker, making it a perfect choice for both busy weeknights and cozy gatherings. Packed with nutrients and flavor, it’s gluten-free and vegan-friendly, ensuring that everyone can dig in. Curious about how such a deliciously healthy recipe came to life? Let’s dive into this delightful culinary adventure!
Why is Butternut Squash Chili a Must-Try?
Comforting, warm flavors: This chili’s unique blend of sweet butternut squash, hearty beans, and fresh corn creates an irresistible combination that embodies the essence of cozy meals.
Healthy and nourishing: Packed with vitamins and fiber, each bowl offers a guilt-free indulgence perfect for nurturing your body.
Quick and easy: Whether you’re using a slow cooker or whipping it up on the stovetop, this recipe is designed for a busy lifestyle.
Versatile and adaptable: Feel free to customize it with your favorite beans or spice levels; it’s delicious no matter how you make it.
Perfect for gatherings: This crowd-pleaser is ideal for potlucks or family dinners, wrapping everyone in comfort and warmth—just like my Vegetarian Chili Mac.
Satisfying and filling: With a rich, thick texture, this butternut squash chili is sure to leave you and your guests completely satisfied!
Butternut Squash Chili Ingredients
This hearty dish is brimming with flavors and nutrients, perfect for everyone!
For the Base
• ¼ cup butter – Adds richness and flavor; substitute with olive oil for a vegan option.
• 1 large sweet onion – Provides sweetness and depth; can use yellow or red onion.
• 2 poblano peppers – Adds mild smokiness; substitute with bell peppers for less heat.
• 5-6 cloves garlic – Enhances flavor; fresh garlic is recommended for best taste.
For the Chili
• 1 whole butternut squash – Main ingredient; provides sweetness and texture; peel and cube into ½ inch pieces.
• 3 cans (15 oz) red kidney beans – Offers protein and heartiness; can substitute with black beans or pinto beans.
• 28 oz can crushed fire roasted tomatoes – Adds acidity and depth of flavor; use canned diced tomatoes as an alternative.
• 3 cups vegetable broth – Liquid base for the chili; use low-sodium for less salt.
• 13.5 oz canned chopped green chiles – Provides heat and flavor; can adjust based on preference.
• 10 oz frozen corn (or fresh) – Adds sweetness and texture; fresh corn can be used when in season.
• 1 tablespoon ground cumin – Provides a warm, earthy flavor.
• 1 teaspoon dried oregano – Adds herbal notes.
• 1 bay leaf – Infuses flavor during cooking; discard before serving.
• ½ cup chopped cilantro – Fresh herb garnish that brightens the dish.
• Salt and pepper – Essential for seasoning; adjust to taste.
Step‑by‑Step Instructions for Butternut Squash Chili
Step 1: Prepare the Vegetables
Begin by peeling and cubing the whole butternut squash into ½ inch pieces for even cooking. Chop the large sweet onion and the poblano peppers similarly, ensuring all vegetables are cut uniformly. This preparation will help create a harmonious texture in your Butternut Squash Chili once cooked.
Step 2: Sauté the Aromatics
In a large 7-8 quart saucepot, heat the butter over medium heat until melted, about 1-2 minutes. Add the chopped onion, poblano peppers, and minced garlic. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables soften and the garlic is fragrant, filling your kitchen with a warm aroma.
Step 3: Incorporate the Main Ingredients
Once the vegetables are softened, add the cubed butternut squash along with rinsed kidney beans, crushed fire-roasted tomatoes, vegetable broth, chopped green chiles, and frozen corn. Sprinkle in the ground cumin, dried oregano, and 1 teaspoon of salt. Stir to combine everything evenly, creating a vibrant mix of flavors for your chili.
Step 4: Simmer to Perfection
Cover the pot and let the mixture simmer for 15-20 minutes, stirring occasionally. You’ll know it’s ready when the butternut squash is fork-tender and the chili thickens slightly. This simmering process allows the flavors to meld beautifully, resulting in a rich and hearty Butternut Squash Chili.
Step 5: Final Seasoning
After the chili has cooked, remove the bay leaf from the pot. Taste your chili and adjust the seasoning by adding more salt and pepper if necessary. This step is vital for enhancing the overall flavor of your dish, ensuring it’s just right for serving.
Step 6: Serve with Fresh Garnish
Stir in the chopped cilantro for a fresh burst of flavor just before serving. Ladle the warm Butternut Squash Chili into bowls and enjoy it hot, possibly with some crusty bread or over rice for an even heartier meal.
Make Ahead Options
These Butternut Squash Chili preparations are perfect for busy cooks looking to save time throughout the week! You can chop all the vegetables (onion, poblano peppers, and butternut squash) up to 24 hours in advance and store them in an airtight container in the refrigerator to keep them fresh. Additionally, you can sauté the aromatics and combine all the remaining ingredients (beans, tomatoes, broth, and spices) in the slow cooker or pot without cooking, refrigerating for up to 3 days. When you’re ready to enjoy your chili, simply add the sautéed aromatics to the rest, cook until hot, and serve with fresh cilantro for a delicious and quick meal!
Expert Tips for Butternut Squash Chili
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Prep Ahead: Start by chopping all vegetables in advance. This makes cooking smoother, especially on busy evenings and ensures your Butternut Squash Chili comes together quickly.
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Temperature Check: When cooking, gauge the heat level of poblano peppers; their spiciness can vary. Taste a small piece before adding to your chili to adjust the spice accordingly.
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Thickening Trick: If you prefer a thicker chili, simmer it uncovered for an additional 10-15 minutes. This will help reduce excess liquid while intensifying the flavors.
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Freeze for Later: Don’t hesitate to make a double batch! Butternut Squash Chili freezes beautifully. Store leftovers in an airtight container for up to 6 months for a quick meal later.
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Garnish Delight: Finish your chili off with a squeeze of lime or a dollop of vegan sour cream for an extra layer of flavor and creaminess.
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Flavor Development: This dish tastes even better the next day! Preparing your Butternut Squash Chili in advance and letting it sit overnight in the fridge allows the flavors to meld beautifully.
What to Serve with Butternut Squash Chili?
As the inviting aroma of butternut squash chili fills your kitchen, a delightful meal awaits to unfold beside it.
- Crusty Bread: Perfect for dipping, its crispy exterior and soft center complement the chili’s warmth beautifully.
- Rice: A fluffy bed for the chili to rest upon, adding an extra layer of substance and heartiness, making each bite satisfying.
- Avocado Slices: Creamy avocado adds richness and a cool contrast, balancing the spices in the chili while providing healthy fats.
- Cornbread Muffins: Sweet and crumbly, cornbread muffins are ideal companions to soak up every delicious drop of chili left in your bowl.
- Side Salad: A fresh garden salad with a light vinaigrette introduces a crunchy element that brightens up the hearty flavors of the chili.
- Sour Cream or Yogurt: A dollop on top adds a creamy finish, cooling the heat and enriching the overall experience with a delightful tang.
- Beer: A light lager or amber ale makes a spirited pairing, enhancing the comfort of your dish while adding a refreshing touch.
- Chips and Salsa: Perfect for munching on the side, this Tex-Mex classic introduces a crunchy texture and zesty flavor that complements the chili’s warmth.
- Dessert: Consider serving with a slice of pumpkin pie; the warmth of spices will resonate delightfully with the meal’s comforting plushness.
How to Store and Freeze Butternut Squash Chili
Fridge: Store leftover butternut squash chili in an airtight container for up to 5-7 days. This dish actually tastes even better after it sits a day, allowing the flavors to meld beautifully.
Freezer: You can freeze butternut squash chili for up to 6 months. Make sure to use freezer-safe containers or bags, leaving some headspace for expansion.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat in a pot over medium heat, stirring occasionally. Add a splash of vegetable broth if it’s too thick.
Room Temperature: Do not leave the chili at room temperature for more than 2 hours to ensure food safety. Enjoy a warm, hearty bowl of butternut squash chili time and time again!
Butternut Squash Chili Variations
Feel free to get creative with this delightful dish and customize it to suit your taste buds!
- Vegan Swap: Replace butter with olive oil for a fully vegan-friendly option without losing flavor.
- Bean Choices: Substitute red kidney beans with black beans or chickpeas for a different texture and taste.
- Add Sweet Potatoes: Stir in diced sweet potatoes for extra sweetness and hearty nutrition, making every bite even more satisfying.
- Amp Up the Heat: For those who crave spice, toss in some diced jalapeños or a splash of your favorite hot sauce.
- Thicker Texture: For a chili that’s even heartier, let it simmer uncovered longer to concentrate the flavors and thicken up.
- Fresh vs. Frozen Corn: Use fresh corn when in season for a burst of sweetness; otherwise, frozen corn works beautifully too.
- Herb Variations: Experiment with fresh herbs like parsley or dill instead of or in addition to cilantro for an aromatic twist.
- Smoky Flavor Boost: Add a teaspoon of smoked paprika to introduce a delightful smoky note that complements the butternut squash beautifully.
Remember, if you happen to have leftovers, this chili is perfect to serve alongside my Vegetarian Chili Mac for a comforting duo!
Butternut Squash Chili Recipe FAQs
What is the best way to select a ripe butternut squash?
Absolutely! When selecting a butternut squash, look for one with a creamy beige color and a matte finish. Avoid any with dark spots or blemishes. A ripe squash should feel heavy for its size and have a firm, smooth skin. You can also check for ripeness by gently pressing the skin; it should resist a bit but not be too hard.
How do I store leftover butternut squash chili?
Very good question! Store leftover butternut squash chili in an airtight container in the fridge for up to 5-7 days. It actually tastes even better after a day or two as the flavors meld together beautifully! If you’re making it ahead, consider dividing it into smaller portions for quicker reheating.
Can I freeze butternut squash chili?
Absolutely! To freeze butternut squash chili, allow it to cool completely, then transfer to freezer-safe containers or bags, leaving some headspace for expansion. It can last up to 6 months in the freezer. When ready to enjoy, thaw it in the fridge overnight and reheat on the stovetop, adding a splash of vegetable broth if needed.
What should I do if my chili is too watery?
No worries! If you find your chili too watery, simply simmer it uncovered for an additional 10-15 minutes. This will help reduce excess liquid and allow the chili to thicken. Stir it occasionally to prevent sticking, and you can also consider mashing some of the butternut squash chunks to create a thicker consistency.
Are there any dietary considerations for butternut squash chili?
Certainly! This butternut squash chili is naturally gluten-free, vegetarian, and vegan, making it suitable for a variety of dietary preferences. However, if you’re serving it to others, always check for specific allergies, such as to beans or certain spices. And if you have furry friends at home, remember not to share spicy food with pets!
Hearty Butternut Squash Chili That Warms the Soul
Ingredients
Equipment
Method
- Prepare the Vegetables: Begin by peeling and cubing the whole butternut squash into ½ inch pieces for even cooking. Chop the large sweet onion and the poblano peppers similarly, ensuring all vegetables are cut uniformly.
- Sauté the Aromatics: In a large 7-8 quart saucepot, heat the butter over medium heat until melted, about 1-2 minutes. Add the chopped onion, poblano peppers, and minced garlic. Sauté for approximately 5 minutes, stirring occasionally.
- Incorporate the Main Ingredients: Add the cubed butternut squash along with rinsed kidney beans, crushed fire-roasted tomatoes, vegetable broth, chopped green chiles, and frozen corn. Stir to combine everything evenly.
- Simmer to Perfection: Cover the pot and let the mixture simmer for 15-20 minutes, stirring occasionally, until the butternut squash is fork-tender and the chili thickens slightly.
- Final Seasoning: After cooking, remove the bay leaf from the pot. Taste and adjust seasoning by adding more salt and pepper if necessary.
- Serve with Fresh Garnish: Stir in the chopped cilantro for a fresh burst of flavor just before serving. Enjoy hot, possibly with some crusty bread or over rice.
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