Vegetarian Chili with Butternut Squash
Vegetarian Chili with Butternut Squash
This smokey, hearty chili will please everyone in your house. It's vegetarian, vegan, paleo and, of course, gluten free. This chili is a nice addition to the table for those of you observing Lent too.
Ingredients
- 1 small butternut squash
- 1 large red pepper or orange or yellow
- 1 large Onion
- 4 cloves garlic
- 1 tablespoon chili powder
- 4-6 large chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 14oz can black beans
- 1 14 oz can white beans
- 1 14 oz can fire roasted tomatoes or regular diced tomatoes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2-3 cups vegetable broth or chicken broth
Instructions
- Cut the squash and remove the seeds with a spoon
- Peel the butternut squash. (Trader Joe's sells packages of peeled, cubed butternut squash if you want to save time)
- Cut the butternut squash into 1/2" cubes
- Chop the pepper. I had some tiny, colorful peppers in the refrigerator and they worked great.
- Dice the onion
- Chop the garlic
- Drain and rinse the beans
- Heat the oil in a dutch oven or soup pot
- Add the chopped onions, peppers and squash to the pot and sauté until the vegetables begin to soften - about 10 minutes
- Add the garlic, chili powder, cumin and cinnamon to the pot
- Stir to combine the spices with the vegetables and cook for a couple of minutes to meld the flavors
- Grab your Chipotle Peppers in Adobo Sauce (also known as Chilies in Adobo). These are easy to find in the ethnic section of your local grocery store and/or at your favorite Mexican market
- Chop the Chilies in Adobo and reserve the sauce
- Add 2 of the Chilies, a teaspoon of the Adobo sauce and bay leaf to the pot. I almost always add 6 Chilies in Adobo to the chili but you can easily adjust the spice to your taste
- Add the beans, tomatoes and vegetable broth to the pot. Bring the chili to a boil, reduce the heat and simmer for 20 minutes. Taste and add more Chilies in Adobo if you like
- Simmer for 20 more minutes or until the squash is al dente and the flavors have melded nicely
- Serve with your favorite salad or corn bread and enjoy! This chili only gets better and more flavorful if made ahead. A win-win!
Notes
This is adapted from a recipe I saw on Cookie and Kate
Have you frozen this recipe? If so, what were the results?
Hi Sarah-
Thanks for your question! I’ve got a quart to go in the freezer on Sunday. I’ll let you know. It should freeze well.