If you love chili, add this butternut squash chili to your repertoire. It feels like fall, and has great flavor without being too spicy. It’s also a great way to add squash to your menu.
Butternut Squash Chili
If you love chili, add this butternut squash chili to your repertoire. It feels like fall, and has great flavor without being too spicy. It's also a great way to add squash to your menu.
Ingredients
Chili:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 2 cups vegetable broth
- 1 cup chopped green bell pepper
- 2 cups butternut squash cut into 1/2-inch cubes
- 14 ½ ounce can diced tomatoes
- 14 ½ ounce can fire roasted diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper optional
- 15 ounce can black beans rinsed and drained
- 1 pound cooked ground turkey or chicken optional
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Toppings:
- 3/4 cup shredded Cheddar cheese
- 1/3 cup sour cream
- 6 tablespoons chopped cilantro
- 1 jalapeno seeded and finely chopped
- 1 avocado – pitted peeled, and diced
Instructions
- Gather ingredients.
- Heat olive oil in a 4- to 5-quart Dutch oven over medium-high heat. Add onion and tomato paste; cook, stirring until tomato paste begins to darken and onion is tender, 4 to 5 minutes. Add garlic, stirring until fragrant, about 30 seconds.
- Pour broth into Dutch oven. Add bell pepper, squash, diced tomatoes, and roasted tomatoes. Stir in brown sugar, chili powder, cumin, and crushed red pepper, if using. Cover, reduce heat to medium-low, and simmer until squash is tender, 20 to 25 minutes.
- Add beans and ground meat (if using) to pot. Cover and simmer until flavors have developed, about 15 minutes. Season with salt and pepper.
- Top with cheese, sour cream, cilantro, jalapenos, and avocado, as desired.
