Sweet and Smoky Butternut Squash Chili
This richly-spiced butternut squash chili is chock-full of hearty beans and veggies that will warm you to the core on chilly autumn nights. The sweetness of the squash pairs delightfully with smoky chipotle peppers, which add just the right amount of heat. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 1 hour |
Ingredients
3 tablespoons vegetable oil
1 large butternut squash, peeled and diced into ½ inch cubes
1 white onion, diced
6 cloves garlic, thinly sliced
1 red or green bell pepper, diced
2 chipotle peppers in adobo sauce, minced
1 tablespoon tomato paste
1 teaspoon chili powder
2 teaspoons paprika
1 teaspoon ground cumin
2 tablespoons red wine vinegar or apple cider vinegar
4 cups vegetable stock
1 15.5-ounce can crushed tomatoes
1 15.5-ounce can white beans, drained
1 15.5-ounce can black beans, drained
salt and pepper to taste
for serving
2 limes, cut into wedges
1 bunch of cilantro leaves
Note: Both this recipe and these Butternut Squash Steaks call for chipotles in adobo. So, to double down on delicious Butternut Squash and chipotle flavor, buy one can of chipotles in adobo to use in both dishes!
Preparation
Heat the oil over high heat in a large pot. Add the squash and cook for 5 minutes, stirring occasionally, until it begins to brown. Season the squash with a couple pinches of salt and pepper.
Reduce the heat to medium. Add the onion, garlic, bell pepper, chipotle peppers, tomato paste, spices, and vinegar. Sauté for 5 minutes to cook out the sharpness of the vinegar and caramelize the tomato paste.
Add the stock and the tomatoes. Bring the liquid to a boil, reduce to a simmer and cook for 20 minutes. Pour the beans into the pot and cook for five more minutes. The chili should have a thick, stew-like consistency.
Season the chili to taste with salt and pepper. To serve, ladle into bowls and garnish with cilantro leaves and lime wedges.
Zero-waste tips
• Pick the seeds from the squash and toast them up as a snack the same way you would pumpkin seeds. The pulp from the squash can be cooked with the chili.
• Save the stems from the cilantro to chop up and put into salsa, salad dressings, or many other applications.
