How do I make butternut squash chili from scratch?

To make butternut squash chili, start by sautéing diced onions, garlic, and bell peppers in olive oil until soft. Add peeled and cubed butternut squash, canned tomatoes, black beans, and vegetable broth. Season with chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 25-30 minutes until the squash is tender. Finish with fresh lime juice and chopped cilantro for brightness. This balanced mix of vegetables and spices creates a hearty, flavorful chili perfect for fall and winter meals.

Can I freeze butternut squash chili for later?

Yes, butternut squash chili freezes well. Allow the chili to cool completely before transferring it into airtight freezer-safe containers or heavy-duty freezer bags. Label with the date and store for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove over medium heat until warmed through, stirring occasionally. Freezing may slightly soften the texture of the squash, but the flavors will remain delicious.

What are some healthy substitutions for butternut squash in chili recipes?

If you want to substitute butternut squash, consider sweet potatoes or pumpkin as alternatives. Both provide a similar sweetness and texture when cooked. Chopped carrots or acorn squash can also work well and retain their shape during simmering. These options maintain the chili’s hearty quality while offering slightly different nutritional profiles. Adjust cooking times accordingly since some vegetables may soften faster than butternut squash.

How can I make butternut squash chili vegan and protein-rich?

To keep your butternut squash chili vegan and boost protein, include plant-based protein sources like black beans, kidney beans, or lentils. You can also add textured vegetable protein (TVP) or chopped tempeh. Using a vegetable broth base and omitting any dairy or meat products makes the dish fully vegan. Adding beans or lentils not only increases protein but also adds fiber for a more filling meal.

What are the nutritional benefits of eating butternut squash chili?

Butternut squash chili is packed with vitamins A and C, fiber, and antioxidants from the squash and vegetables. It’s low in fat and can be high in protein if beans or lentils are included. This chili supports immune health, aids digestion, and provides steady energy through complex carbohydrates. It’s a nutrient-dense meal option that fits well into vegetarian, vegan, and gluten-free diets while delivering hearty comfort food.

Butternut Squash Chili Recipe With Creamy Avocado Topping

Name: Butternut Squash Chili
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican-inspired
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

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.

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

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