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
Scale
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.
