5.0 from 42 votes
Butternut Squash Chili Recipe
A Vegetarian Chili recipe inspired by the Native American legend of the Three Sisters: corn, squash, and beans.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 200 kcal
Course:
Main Course , Soup
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.