Butternut Squash Chili
This vegetarian butternut squash chili is loaded with savory roasted squash, mixed beans, smoky chipotle peppers, and warm Southwestern spices. Make it in the slow cooker for an easy weeknight dinner!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 yellow onions diced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 small chipotle chili in adobo sauce minced
- 1½ teaspoons dried oregano
- 1½ teaspoons ground cumin
- 1½ teaspoons kosher salt
- 28 ounce can crushed tomatoes
- 14 ounce can black beans rinsed and drained
- 14 ounce can pinto beans rinsed and drained
- 4 cups butternut squash cubed, about 1 medium butternut squash
- 1 medium-sized cinnamon stick about 3 inches
Instructions
- Cook the onions, garlic, and spices. In a medium-sized pan over medium heat, warm the olive oil and cook the onions, stirring frequently, until they have softened and have a bit of color, about 5 minutes. Add the garlic, chili powder, chipotle, oregano, cumin, and salt. Cook 1 minute longer.
- Add everything to your slow cooker. Transfer the onion mixture to your slow cooker. Add the tomato, rinsed beans, squash, and cinnamon stick to the slow cooker.
- Cook your chili. Cover and cook on Low for 6½ hours or on High for 3½ hours, until the squash is tender.
- Serve. Discard the cinnamon stick, ladle butternut squash chili into bowls, and serve.
Notes
Stovetop Method: If you'd rather make it on the stovetop in 30 minutes, start by sautéeing the onions, garlic, and spices in a Dutch oven or a soup pot. Add the tomatoes, beans, squash, and a cinnamon stick. Bring the ingredients to a boil, lower the heat to a simmer, and cook for about 30 minutes, or until the squash is tender.
Nutrition
Calories: 264kcal | Carbohydrates: 47g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1205mg | Potassium: 1192mg | Fiber: 13g | Sugar: 10g | Vitamin A: 10422IU | Vitamin C: 37mg | Calcium: 171mg | Iron: 5mg
