If you’re craving something both cozy and vibrant, you simply must try this Butternut Squash Chili with White Beans Recipe. It’s a heartwarming bowl of comfort packed with tender butternut squash, creamy white beans, and a medley of spices that awaken your taste buds. Each spoonful brings a perfect balance of sweetness from the squash and a gentle kick from the chili powder, making it an unforgettable dish to enjoy any time of year. Trust me, once you make this chili, it’ll become your go-to for satisfying both your hunger and your soul.
Ingredients You’ll Need
Getting the ingredients right is half the magic for this chili. The simplicity of fresh vegetables, aromatic spices, and wholesome beans sets the stage for a rich flavor and inviting texture in every bite.
- 2 tablespoons olive oil: Essential for sautéing and bringing all the spices and veggies to life with a silky coating.
- 1 medium onion, diced: Adds a subtle sweetness and soft texture as the base flavor.
- 3 cloves garlic, minced: Gives a fragrant depth and savory warmth that wakes up the whole pot.
- 1 medium butternut squash, peeled and diced into 1/2-inch cubes: The star ingredient, offering natural sweetness and a tender bite once cooked.
- 1 red bell pepper, diced: Brings a pop of bright color and mild sweetness that balances the heat.
- 1 tablespoon chili powder: The main spice that layers in smoky, savory flavor to the chili.
- 1 teaspoon ground cumin: Adds earthiness and warmth that compliments the chili powder perfectly.
- 1/2 teaspoon smoked paprika: Introduces a lovely smoky note without being overpowering.
- 1/4 teaspoon cayenne pepper (optional): A little heat for those who love a bit of spice kick in their chili.
- 1 (14-ounce) can diced tomatoes, with juice: Provides acidity and moisture to meld all the flavors together.
- 2 (14-ounce) cans white beans, rinsed and drained: Creamy and hearty, these make the chili filling and nutritious.
- 2 cups vegetable broth: The liquid foundation that simmers everything to tender perfection.
- Salt and freshly ground black pepper, to taste: Vital to enhance and balance all the bold flavors.
- Fresh cilantro, for garnish: Brightens the dish with a fresh, herby finish.
- Lime wedges, for serving: Adds a zesty pop that lifts each spoonful beautifully.
How to Make Butternut Squash Chili with White Beans Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and let it cook gently until it turns translucent and soft, about five minutes. This creates a flavorful base, releasing natural sweetness that makes the chili so comforting.
Step 2: Add Garlic for Aroma
Next, stir in the minced garlic and cook for just one more minute until it’s fragrant. Garlic infuses the dish with a warm, savory note that plays perfectly alongside the spices.
Step 3: Incorporate Butternut Squash and Red Bell Pepper
Add the diced butternut squash and red bell pepper to the pot. Stir them around so they get fully coated with the onion and garlic mixture. These veggies bring texture, sweetness, and vibrant color to the chili.
Step 4: Spice It Up
Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper if you’re going for some heat. Stir everything thoroughly to ensure every veggie piece gets kissed by the spices, laying down the rich layers of flavor.
Step 5: Add Tomatoes, Beans, and Broth
Pour in the canned diced tomatoes with their juice, the rinsed white beans, and the vegetable broth. Give it all a good stir so the ingredients start mingling and blending beautifully.
Step 6: Simmer Until Tender
Bring the pot to a gentle simmer, then reduce the heat to low. Cover it with a lid and let the chili cook for about 25 to 30 minutes. The butternut squash will become tender and soak up all the wonderful flavors.
Step 7: Season and Adjust
Once the squash is perfectly soft, season the chili with salt and freshly cracked black pepper to taste. This final seasoning step ensures each bite is perfectly balanced and flavorful.
Step 8: Serve It Up
Dish out the chili while it’s still warm, and don’t forget to add fresh cilantro and lime wedges for garnish. These extra touches brighten each spoonful and add a fresh dimension to the dish.
How to Serve Butternut Squash Chili with White Beans Recipe
Garnishes
Fresh cilantro is a must-have garnish here; it adds a herbaceous pop and beautiful green color. A squeeze of lime on top adds a lively brightness that cuts through the richness and balances the spices wonderfully.
Side Dishes
This chili pairs wonderfully with simple sides like warm cornbread, crusty bread, or fluffy rice to soak up every last drop. A crisp green salad or roasted vegetables can add fresh texture and contrast to the meal.
Creative Ways to Present
Want to make it extra special? Serve this chili in hollowed-out mini pumpkins or sweet potatoes for a festive look. Or top it with a dollop of vegan sour cream or shredded cheese if you’re not keeping it dairy-free. Adding avocado slices or crispy tortilla strips also creates an appealing texture and flavor contrast.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in an airtight container in the fridge for up to 4 days. Flavors often deepen overnight, making it even tastier the next day. Just be sure to cool it completely before refrigerating.
Freezing
For longer storage, you can freeze the chili in freezer-safe containers for up to 3 months. This is great for quick meals on busy days. When freezing, leave a little room at the top of the container to allow for expansion.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of vegetable broth or water to loosen it up. You can also microwave individual portions; just cover loosely to retain moisture.
FAQs
Can I substitute the white beans with another type?
Absolutely! Cannellini or great northern beans work just as well and offer a similar creamy texture. You can even try chickpeas for a nuttier flavor, though it will slightly alter the dish’s character.
Is this recipe suitable for vegans and vegetarians?
Yes, this Butternut Squash Chili with White Beans Recipe is completely plant-based and vegan-friendly. All ingredients are vegetable-based, making it a hearty option anyone can enjoy.
How spicy is this chili?
The heat level is quite mild by default, thanks to balanced chili powder and a small amount of cayenne pepper. You can adjust the cayenne quantity or skip it entirely to suit your spice preference without losing flavor.
Can I use fresh tomatoes instead of canned?
Of course! If you have ripe fresh tomatoes, dice them and use about 2 cups instead of canned. Keep in mind that fresh tomatoes may create a slightly lighter texture and fresher taste.
What can I do if I don’t have butternut squash?
You can swap in acorn squash, pumpkin, or even sweet potatoes. Each will bring a unique sweetness and tenderness, making your chili just as delightful.
Final Thoughts
Making this Butternut Squash Chili with White Beans Recipe is like wrapping yourself in a warm, delicious hug. It’s easy to prepare, full of wholesome ingredients, and bursting with comforting flavors. I encourage you to give it a try soon — it’s perfect for any season and sure to become a family favorite you’ll return to again and again.
Print
Butternut Squash Chili with White Beans Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful butternut squash chili with white beans, seasoned with warming spices and simmered to perfection. This vegetarian chili combines tender butternut squash, bell peppers, and protein-rich white beans in a spiced tomato broth, making it a satisfying and nutritious meal perfect for cooler days.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and diced into 1/2-inch cubes
- 1 red bell pepper, diced
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
Liquids and Canned Goods
- 2 tablespoons olive oil
- 1 (14-ounce) can diced tomatoes, with juice
- 2 (14-ounce) cans white beans, rinsed and drained
- 2 cups vegetable broth
Garnish and Serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent sticking.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Add vegetables: Mix in the diced butternut squash and red bell pepper, stirring well so they are coated with the oil and onion mixture.
- Spice the vegetables: Sprinkle the chili powder, ground cumin, smoked paprika, and optional cayenne pepper over the vegetables. Stir thoroughly to evenly distribute the spices.
- Add canned ingredients and broth: Pour in the diced tomatoes with their juice, the rinsed and drained white beans, and vegetable broth. Stir everything together to combine fully.
- Simmer the chili: Bring the mixture to a gentle simmer. Lower the heat to maintain a slow simmer, cover the pot, and cook for 25 to 30 minutes until the butternut squash is tender when pierced with a fork.
- Season to taste: Remove the lid and season the chili with salt and freshly ground black pepper. Adjust seasoning as needed, stirring gently.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side to squeeze over the chili for a bright, fresh finish.
Notes
- For a spicier chili, increase the cayenne pepper or add a dash of hot sauce.
- You can substitute the white beans with cannellini or navy beans if preferred.
- To make this dish vegan, ensure your vegetable broth is free of animal-derived ingredients.
- For a thicker chili, mash some of the beans before adding them or let the chili cook uncovered for the last 10 minutes.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
