Butternut Squash Chili Recipe
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
200 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Butternut Squash Chili Recipe
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A Vegetarian Chili recipe inspired by the Native American legend of the Three Sisters: corn, squash, and beans.
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Ingredients
- ¼ cup butter (olive oil for vegan)
- 1 large sweet onion, peeled and chopped
- 2 poblano peppers, seeded and chopped
- 5-6 cloves garlic, minced
- 1 whole butternut squash, peeled, seeded, and chopped into 1/2 inch cubes
- 3 – 15 ounce cans red kidney beans, drained and rinsed
- 28 ounce can crushed fire roasted tomatoes
- 3 cups vegetable broth
- 13.5 ounce canned chopped green chiles, mild or medium
- 10 ounces frozen corn, or fresh
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ cup chopped cilantro
- salt and pepper
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Instructions
- Prep and chop all the produce. Cut the butternut squash in half, then peel with a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop into even 1/2 inch cubes.
- Set a large 7-8 quart saucepot over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Sauté for 5 minute to soften.
- Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 teaspoon of salt, but save the cilantro for later.
- Cover and simmer for 15-20 minutes, stirring occasionally. Then uncover and simmer another 5 minutes to thicken. Once the squash is fork-tender, remove the bay leaf. Taste, then salt and pepper as needed. Stir in the cilantro and serve.
Notes
- Slow Cooker Instructions: Yes, you can make this is a crockpot! Sauté the onions, poblano peppers, and garlic on the stovetop. Then dump the veggies into a large 6+ quart slow cooker and add all remaining ingredients. Cover and cook on high for 2-4 hours, or on low for 5-7 hours.
- Cooking Notes: Poblano chile peppers are mild and smoky. However, every once and a while you can stumble upon a spicier poblano. If you are worried about spicy heat, smell the poblanos as you chop them, then decide how much to add in.
Nutrition Information
Show Details
Serving
1.25cups
Calories
200kcal
(10%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
1027mg
(43%)
Potassium
906mg
(26%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
10791IU
(216%)
Vitamin C
74mg
(82%)
Calcium
125mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 200kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 1027mg | 43% |
| Potassium | 906mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 10791IU | 216% |
| Vitamin C | 74mg | 82% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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