Vegetarian Butternut Squash Chipotle Chili with Creamy Avocado Topping

Why You’ll Love This Butternut Squash Chili

This butternut squash chili stands out as a favorite for its simple appeal. It’s easy to put together, making it perfect for busy evenings while delivering a hearty and satisfying meal. You’ll appreciate how it brings together fresh, wholesome ingredients that cater to various tastes and dietary needs.

First, the simplicity shines through in its preparation, which uses everyday items you likely have on hand. Imagine enjoying a warm bowl full of spices and veggies without spending hours in the kitchen. This butternut squash chili not only tastes amazing but also packs a nutritional punch that supports a healthy lifestyle, making it a go-to option for families and individuals alike.

Beyond that, its flavor combines the sweetness of butternut squash with spicy chipotle, creating a balanced experience that’s hard to resist. Whether you’re feeding a crowd or saving leftovers, this recipe adapts easily, proving it’s as versatile as it is delicious. This combination makes every bite an exciting adventure in your daily routine.

Essential Ingredients for Butternut Squash Chili

To make this vegetarian butternut squash chipotle chili with creamy avocado topping, you’ll need a precise list of ingredients. Here’s a structured breakdown of everything required for the recipe. This ensures you can prepare it accurately and achieve the perfect balance of sweet and spicy flavors.

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 2 red bell peppers, chopped
• 1 small butternut squash (1.5 pounds or less), peeled and chopped into ½-inch cubes
• 4 garlic cloves, pressed or minced
• Fine salt, to taste
• 1 tablespoon chili powder
• ½ to 1 tablespoon chopped chipotle pepper in adobo sauce
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 1 bay leaf
• 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
• 1 small can (14 ounces) diced tomatoes, including liquid
• 2 cups vegetable broth or one 14-ounce can
• 2 ripe avocados, diced
• 3 corn tortillas (for crispy tortilla strips) or crumbled tortilla chips
• Optional garnishes: chopped fresh cilantro, red pepper flakes

This list covers all elements needed to create about 12 cups of chili, serving 4 to 6 people. Each measurement is key to getting the right consistency and flavor, so follow it closely for the best results.

How to Prepare the Perfect Butternut Squash Chili: Step-by-Step Guide

Kicking off with the basics, start by gathering all your ingredients to make butternut squash chili smooth and enjoyable. Heat 2 tablespoons of olive oil in a 4- to 6-quart Dutch oven or stockpot over medium heat until it shimmers. Add the chopped red onion, red bell peppers, butternut squash, and a pinch of fine salt, then cook while stirring occasionally until the onions turn translucent.

Next, reduce the heat to medium-low and mix in the garlic, chili powder, chipotle peppers, cumin, and cinnamon. Stir constantly for about 30 seconds to release their aroma. Now, add the bay leaf, black beans, diced tomatoes with their juices, and vegetable broth, then stir everything together, cover the pot, and let it simmer for about 1 hour, stirring now and then.

Halfway through, check the flavor and add more chipotle if you want it spicier. Once the squash is tender and the chili has thickened, remove the bay leaf and season with salt to taste. For the topping, stack the corn tortillas and slice them into thin strips about 2 inches long and ¼ inch wide. Heat oil in a pan over medium heat until shimmering, toss in the strips, sprinkle with salt, and stir until they’re crispy and golden, which takes 4 to 7 minutes. Drain them on a paper towel before serving the chili topped with these strips, diced avocados, and any optional garnishes.

This step-by-step process takes about 20 minutes to prep and 1 hour to cook, totaling around 1 hour and 20 minutes. If the chili seems too thick, you can thin it with extra tomatoes or vegetable broth. For a twist, try serving it with delicious squash recipes from our site to enhance your meal.

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Dietary Substitutions to Customize Your Butternut Squash Chili

One of the best parts about this butternut squash chili is how easy it is to tweak for different needs. For instance, if you’re looking to switch up the protein, replace black beans with kidney beans or lentils to keep things hearty. You can also use cooked quinoa or textured vegetable protein as a solid plant-based substitute that adds variety without losing the core flavor.

When it comes to veggies or sauces, try swapping diced tomatoes with fire-roasted ones for a smokier taste. Add roasted sweet potatoes or carrots in place of butternut squash for a fresh take. To adjust the heat, swap chili powder with smoked paprika or chipotle powder. Using homemade vegetable broth helps control sodium levels, making the dish even more tailored to your preferences.

This flexibility means the recipe fits vegan, gluten-free, and other diets seamlessly. With these changes, your butternut squash chili can become a new favorite each time you make it, keeping meals exciting and inclusive for everyone at the table.

Mastering Butternut Squash Chili: Advanced Tips and Variations

To take your butternut squash chili to the next level, consider roasting the squash first. This simple step caramelizes its natural sugars, adding depth that makes the dish even more flavorful. Experiment with flavors by adding a splash of orange juice or a touch of maple syrup to balance the spices and bring out that sweet undertone.

Presentation can make all the difference; serve it in bowls garnished with fresh herbs like cilantro and a dollop of vegan sour cream. If you’re planning ahead, prepare the chili the night before to let the flavors meld together, or freeze portions for quick meals later. For additional inspiration, check out similar vegetable dishes on our blog to pair with your chili.

Other variations include adding extras like carrots or corn for more veggies, or even using the base with meat if that’s your preference. These tips help you adapt the recipe while keeping that core sweet and spicy charm. Remember, freezing leftover chipotle peppers is a smart way to save them for future uses, and smoked paprika works well as a substitute if needed.

Leftovers reheat nicely, but always add avocado and crispy toppings fresh to maintain their texture. If you have a slow cooker, try cooking on high for 4 hours or low for 7-8 hours after sautéing the veggies first it enhances the overall taste without much effort.

Quick Flavor Boosts

Here are some easy ways to elevate your chili game:

• Add a hint of cinnamon for warmth.
• Incorporate fresh lime juice for brightness.
• Mix in corn for extra crunch.

How to Store Butternut Squash Chili: Best Practices

Proper storage keeps your butternut squash chili fresh and tasty for days. Keep leftovers in an airtight container in the fridge for up to 4 days, which makes meal prep straightforward. If you want to save it longer, freeze it in portions using freezer-safe bags or containers, where it holds up well for about 3 months.

When you’re ready to enjoy it again, thaw the frozen chili in the fridge overnight and reheat on the stove over medium heat, stirring to avoid sticking. For busy weeks, cooking a larger batch and dividing it into single servings before freezing is a great strategy. This way, you can grab a quick, nutritious meal anytime, preserving that wonderful sweet and spicy blend.

FAQs: Frequently Asked Questions About Butternut Squash Chili

Butternut Squash Chili

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• Author: Brandi Oshea
• Total Time: 1 hour 20 minutes
• Yield: 4 to 6 servings
• Diet: Vegetarian, Gluten-Free

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Description

🌶️ This Vegetarian Butternut Squash Chipotle Chili combines spicy chipotle heat with the natural sweetness of butternut squash for a flavorful, hearty meal.
🥑 The creamy avocado topping adds a cool, refreshing contrast making it a satisfying dish for vegetarians and meat-eaters alike.

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Ingredients

– 2 tablespoons olive oil

– 1 medium red onion, chopped

– 2 red bell peppers, chopped

– 1 small butternut squash (1.5 pounds or less), peeled and chopped into ½-inch cubes

– 4 garlic cloves, pressed or minced

– Fine salt, to taste

– 1 tablespoon chili powder

– ½ to 1 tablespoon chopped chipotle pepper in adobo sauce

– 1 teaspoon ground cumin

– ¼ teaspoon ground cinnamon

– 1 bay leaf

– 2 cans (15 ounces each) black beans, rinsed and drained

– 3 cups cooked black beans

– 1 small can (14 ounces) diced tomatoes, including liquid

– 2 cups vegetable broth or one 14-ounce can

– 2 ripe avocados, diced

– 3 corn tortillas (for crispy tortilla strips) or crumbled tortilla chips

– chopped fresh cilantro

– red pepper flakes

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Instructions

1-How to Prepare the Perfect Butternut Squash Chili: Step-by-Step Guide: Kicking off with the basics, start by gathering all your ingredients to make butternut squash chili smooth and enjoyable. Heat 2 tablespoons of olive oil in a 4- to 6-quart Dutch oven or stockpot over medium heat until it shimmers. Add the chopped red onion, red bell peppers, butternut squash, and a pinch of fine salt, then cook while stirring occasionally until the onions turn translucent.

2-Next, reduce the heat to medium-low and mix in the garlic, chili powder, chipotle peppers, cumin, and cinnamon. Stir constantly for about 30 seconds to release their aroma. Now, add the bay leaf, black beans, diced tomatoes with their juices, and vegetable broth, then stir everything together, cover the pot, and let it simmer for about 1 hour, stirring now and then.

3-Halfway through, check the flavor and add more chipotle if you want it spicier. Once the squash is tender and the chili has thickened, remove the bay leaf and season with salt to taste. For the topping, stack the corn tortillas and slice them into thin strips about 2 inches long and ¼ inch wide. Heat oil in a pan over medium heat until shimmering, toss in the strips, sprinkle with salt, and stir until they’re crispy and golden, which takes 4 to 7 minutes. Drain them on a paper towel before serving the chili topped with these strips, diced avocados, and any optional garnishes.

Notes

🌶️ Freeze leftover chipotle peppers in adobo for later use.
🔥 Smoked paprika can substitute for chipotle if needed.
🥑 Leftovers reheat well; add avocado and crispy toppings only after reheating.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Main Dish
• Method: Simmering
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 serving

Keywords: Butternut Squash Chili, Vegetarian Chili, Chipotle Chili, Avocado Topping