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Hearty One-Pot Vegetarian Butternut Squash Chili with Chipotle

A close-up of a white bowl filled with rich, red butternut squash chili featuring large chunks of orange squash and black beans.
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Make this easy, hearty vegetarian chili featuring sweet butternut squash, black beans, and a smoky chipotle kick. It is a perfect, comforting one-pot meal for fall and winter weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder (adjust for heat)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups butternut squash, peeled and diced into 1/2-inch pieces
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • Optional toppings: avocado, cilantro, sour cream, shredded cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, smoked paprika, chipotle powder, oregano, salt, and pepper. Stir constantly for 1 minute until fragrant.
  3. Add the diced butternut squash, rinsed beans, diced tomatoes (with juice), vegetable broth, and tomato paste to the pot. Stir everything together well.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the butternut squash is tender when pierced with a fork.
  5. Remove the lid for the last 10 minutes of cooking if you prefer a thicker chili. Taste and adjust seasonings as needed.
  6. Serve the chili hot with your choice of toppings.

Notes

  • For a deeper squash flavor, roast the diced butternut squash at 400°F (200°C) for 15 minutes before adding it to the pot.
  • If you prefer a thicker chili, mash about 1/2 cup of the cooked squash against the side of the pot before serving.
  • This recipe is great for meal prep; the flavors deepen overnight.

Nutrition

Find it online: https://mdlatdmm.com/butternut-squash-chili-recipe-easy-fall-dinner/