Butternut Squash Chili
Butternut squash chili is a comforting and flavorful dish that marries the creamy sweetness of butternut squash with hearty chili spices. Perfect for chilly evenings, this vegetarian delight is a crowd-pleaser at game nights or casual dinners. With its vibrant orange hue and rich flavor profile, it’s sure to impress family and friends while being simple enough for novice cooks.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp chili powder (adjust to taste)
- 1 tsp ground cumin
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Optional toppings: sour cream or avocado
Instructions
- Prep the ingredients by peeling and dicing the butternut squash, chopping the onion, and mincing the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent (about 5 minutes).
- Add diced butternut squash along with chili powder and cumin; stir to coat.
- Pour in diced tomatoes and vegetable broth. Bring to a gentle simmer for about 10 minutes.
- Once the squash is tender, stir in black beans and let simmer for an additional 15-20 minutes to meld flavors.
- Taste and adjust seasoning before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg