Butternut Squash Chili Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
200 kcal
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Course
Main Course, Soup
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Cuisine
American
Butternut Squash Chili Recipe
Description
Butternut Squash Chili starts with sautéing onions, chopped poblano peppers, and garlic to soften. Then it adds peeled, seeded, and cubed butternut squash along with red kidney beans, canned fire-roasted tomatoes, vegetable broth, green chilies, and corn. Ground cumin, oregano, and bay leaf build a warm spice profile. The mixture simmers covered for 15-20 minutes, then uncovered to thicken, allowing the squash to become fork-tender.
The chili balances sweetness from the squash and corn with smoky poblano flavors and gentle heat from green chilies. The inclusion of kidney beans adds protein and texture. Fresh cilantro stirred in at the end provides a bright herbal finish. The dish suits hearty lunches or dinners and pairs well with warm bread or rice.
For convenience, the sautéed vegetables and all ingredients can be transferred to a slow cooker and cooked on high for 2-4 hours or low for 5-7 hours. The recipe notes that poblanos vary in heat, so the cook can adjust quantity to taste by checking the aroma while preparing.
Ingredients
- ¼ cup butter (olive oil for vegan)
- 1 sweet onion peeled and chopped, large
- 2 poblano pepper seeded and chopped
- 5-6 cloves garlic minced
- 1 butternut squash peeled, seeded, and chopped into 1/2 inch cubes, whole
- 3 red kidney beans drained and rinsed, canned 15 ounce cans
- 28 ounce crushed fire roasted tomatoes canned
- 3 cups vegetable broth
- 13.5 ounce green chiles mild or medium, canned, chopped
- 10 ounces corn or fresh, frozen
- 1 tablespoon cumin ground
- 1 teaspoon oregano dried
- 1 bay leaf
- ½ cup cilantro chopped
- salt
- black 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.
Notes
- This chili can be made in a slow cooker after sautéing the onions, poblano peppers, and garlic, cooking on high 2-4 hours or low 5-7 hours.
- Poblano peppers usually provide mild smoky heat, but occasionally some can be spicier; adjust quantity based on smell and taste while prepping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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