Butternut Squash Chili
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
8
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Calories
76 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Butternut Squash Chili
Description
Butternut Squash Chili features cubed butternut squash paired with two kinds of beans and simmered in a tomato and broth base that's spiced with chili powder, cumin, smoked paprika, and a touch of cinnamon. The recipe allows flexibility in cooking method—whether in a slow cooker for several hours, on the stovetop for about an hour, or pressure-cooked in an Instant Pot after sautéing aromatics. The squash cooks until tender, melding with the earthy beans and vibrant vegetables like onion, bell pepper, and jalapeño.
The chili offers moderate heat with layers of warm, savory spices balanced by the sweetness of the squash and acidity of crushed tomatoes. Texture varies from the soft squash and beans to the slight bite of vegetables, making it satisfying and rich. This chili stands well on its own or as part of a meal with bread or toppings.
It stores well refrigerated for several days and freezes effectively for up to three months, which makes it practical for meal prep. Reheating is straightforward on the stovetop or microwave, maintaining the flavors and texture.
Ingredients
- 2 onion diced
- 4 cloves garlic (minced)
- 2 bell pepper any color, chopped
- 2 jalapeño (seeded, ribs removed, chopped)
- 2 tablespoon chili powder
- 1 tablespoon oregano dried
- 1 tablespoon cumin ground
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon chili flakes (or to taste)
- 1 teaspoon salt (or to taste)
- 1 cup vegetable broth (or chicken broth)
- 1 can crushed tomatoes (28 ounce can, 3.5 cups)
- 1 can Kidney Beans (rinsed and drained, 14 ounce can)
- 1 can pinto beans (or bean of choice, rinsed and drained, 14 ounce can)
- 4 cups butternut squash (about 1 medium butternut squash, peel and cubed into bite size pieces)
Instructions
- Drain and rinse the beans well.
Slow Cooker Cooking Method
- Place all the ingredients in the slow cooker. Gently mix and ensure all ingredients are submerged in liquid. Cook on low for 7-8 hours or 4-5 on high or until butternut squash is tender.
Stove Top Cooking Method
- In a large pot, add all of the ingredients except the beans. Gently mix to combine and ensure all ingredients are submerged in liquid. Bring to a simmer on medium heat for about 45 - 60 minutes, or until the squash is tender.
Instant Pot Cooking Method
- Turn on sauté mode. Add 1 tablespoon of oil to the pot. Add the onion and squash. Sauté until the onion is translucent.
- Add all of the remaining ingredients except the beans. Gently mix to combine and ensure all ingredients are submerged in liquid (ensure the ingredients do not go past the max fill line on your instant pot. A 6 or 8 quart pot in recommended).
- Place the lid on the Instant Pot and lock in place. Turn the pressure valve to SEALING. Cook on high pressure using the MANUAL/PRESSURE COOK button (or Soup Button) setting for 8 minutes.
- When the cook time ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone and not removing the lid. Once the screen reads L00:05, indicating a 5 minute natural release has been completed, carefully turn the pressure release valve to the VENTING position to release any remaining pressure. Make sure that the pressure valve has dropped down and then carefully remove the Instant Pot lid.
- Add in the beans and stir the chili.
Serve
- Serve with desired toppings and enjoy!
Notes
- Store cooled chili in airtight containers in the refrigerator for up to 4–5 days or freeze for up to 3 months.
- If freezing in bags, lay flat to save space and thaw overnight in the fridge before reheating.
- Reheat gently on the stove or microwave until warm throughout.
- This chili works well for make-ahead meals and retains flavor after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 517mg | 22% |
| Potassium | 546mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 9005IU | 180% |
| Vitamin C | 49mg | 54% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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