Butternut Squash Chili
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr
-
Total Time
1 hr 5 mins
-
Servings
8
-
Calories
76 kcal
-
Course
Main Course, Appetizer
-
Cuisine
American
Butternut Squash Chili
Report
Butternut Squash Chili is a delicious twist on the classic chili recipe. Tender and sweet butternut squash paired with peppers, beans, and spices in a savory tomato broth.
Share:
Ingredients
- 2 onions (diced)
- 4 cloves garlic (minced)
- 2 bell peppers (any color, chopped)
- 2 Jalapeño (seeded, ribs removed, chopped)
- 2 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 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
- Reheat
- Reheat
- Reheat stove top in a small pot on medium heat for about 4-5 minutes, or until warmed through. To reheat in the microwave, transfer to a microwave safe container and heat for 2-3 minutes or until warmed through.
- Storage
- Storage
- Store the cooled chili in air tight containers in the fridge for up to 4 – 5 days. You can also transfer to freezer safe containers and freeze for up to 3 months.
- Make Ahead
- Make Ahead
- This recipe is perfect for make ahead. Follow the recipe as usual and store in the fridge. The chili lasts in the fridge for up to 4-5 days and can also be frozen for up to 3 months.
- Freezing
- Freezing
- Once the chili has cooled transfer to freezer safe containers or Ziploc bags. You can measure out single serving sizes or multiple serving sizes. Freeze for up to 3 months. Tip: if freezing in Ziploc bags, lay the bags flat to take up less space. Thaw in the fridge overnight and reheat stove top or in the microwave per the above notes.
Nutrition Information
Show Details
Calories
76kcal
(4%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.2g
Sodium
517mg
(22%)
Potassium
546mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
9005IU
(180%)
Vitamin C
49mg
(54%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
