5 from 28 votes
Butternut Squash Chili Recipe
This Butternut Squash Chili is a hearty vegetarian stew blending tender cubed squash, sweet onions, smoky poblano peppers, garlic, kidney beans, and corn simmered with fire-roasted tomatoes and spices. The chili has a rich texture from the squash and beans, with smoky and mild heat flavors balanced by fresh cilantro. It can be made on the stove or in a slow cooker for convenience and comfort.
Prep Time
15 mins
Cook Time
30 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
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.