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–+ servings
Butternut Squash Chili

Hearty Butternut Squash Chili That Warms the Soul

A comforting, nutritious, and flavorful Butternut Squash Chili perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Soups
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1/4 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 count 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 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 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.
  • 1/2 cup chopped cilantro Fresh herb garnish that brightens the dish.
  • Salt Essential for seasoning; adjust to taste.
  • Pepper Essential for seasoning; adjust to taste.

Equipment

  • Large saucepot

Method
 

Step-by-Step Instructions
  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.
  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.
  3. 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.
  4. 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.
  5. Final Seasoning: After cooking, remove the bay leaf from the pot. Taste and adjust seasoning by adding more salt and pepper if necessary.
  6. 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.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Prep ahead by chopping vegetables in advance for smoother cooking. The chili tastes even better the next day and can be frozen for later enjoyment.

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