Butternut Squash Chili
Everyone loves chili for the winter and football watching. I tried this recipe with squash in and really enjoyed it. It gives chili a new taste with more health benefits.
Top it with some sour cream, cheese and/or fresh slice avocado.
- 1 medium red onion, chopped
- 2 red bell peppers, chopped
- 1/4 cup shredded carrot
- 1 small butternut squash (1½ pounds or less), peeled and chopped into 1/4 to 1/2-inch pieces
- 3-4 garlic cloves, pressed or minced
- 2 tablespoons olive oil
- ground sea salt
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon) or you can purchase an adobe seasoning from Penzy’s and start with 1/2 tablespoon then taste, easier to add as you cannot take it out.
- 1 bay leaf
- ¼ teaspoon ground cinnamon
- 14-ounce can diced tomatoes, including the liquid** (Or use your own home canned tomatoes (1 quart)
- 2 cans, rinsed and drained black beans
- 14-ounce can (about 2 cups) vegetable broth
In a a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic, carrots) in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. Taste test for spice level and add more chipotle if desired.
By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit, producing a nice, thick chili.
Top with sour cream, cheese and fresh avocado slices.