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5.0 from 3 votes

Roasted Poblano Peppers And Stewed Butternut Squash Chili

This is the ultimate vegetarian chili recipe.  Roasted poblano peppers and stewed butternut squash go so well with the cinnamon, chili powder, and black beans.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 12
Calories: 330 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 8 cups cubed butternut squash 1 large or 2 medium size should be sufficient.
  • 4 cups roasted poblano peppers
  • 2 cups onion
  • 2 cups low sodium vegetable stock
  • 2 oz can of black beans, drained
  • 2 ounce can diced tomatoes
  • 1 ounce can tomato paste
  • 1 teaspoon kosher salt
  • 2 teaspoon garlic powder
  • 1.5 teaspoon oregano
  • 1.5 tablespoons cumin
  • 3 tablespoons ancho chili powder Regular chili powder can be substituted.
  • 2 large cinnamon sticks Can substitute 1 tsp of ground cinnamon.
  • 3-4 tablespoons olive oil

Instructions

    Cup of Yum
  1. Turn oven on to 400F and place rack in middle.
  2. Place poblano peppers on sheet pan and rub 1 Tbsp of olive oil onto peppers with hands.  Roast in oven for 30 minutes.
  3. Remove peppers from oven after 30 minutes and let cool.
  4. While peppers are cooling cube 8 cups of butternut squash into bite size pieces no larger than 1" cubes.  Chop the 2 onions.
  5. Peel the skin off the cooled poblanos with gloves and discard the seeds, stems and core of the peppers.  Chop the peppers into bite size pieces.
  6. In large pot saute the onion for 5 minutes in 2-3 Tablespoons of olive on medium heat.  
  7. Next add the butternut squash and chopped peppers and mix it all around.
  8. Add the cumin, oregano, garlic powder, salt, chili powder, cinnamon sticks, vegetable stock, diced tomatoes, and tomato paste and stir it all together.  Cover and set heat on medium-low
  9. After 30 minutes of simmering remove lid and add the drained black beans to the pot.  Stir together and cook uncovered for 3-5 minutes.  If the chili is too thick , thin with 1/2 cup of vegetable stock or water.  If too thin cook uncovered over medium heat for 5-10 minutes to thicken.
  10. The chili is finished.  Serve with cilantro, avocado, limes and sour cream.  Enjoy! 

Nutrition Information

Calories 330kcal (17%) Carbohydrates 63g (21%) Protein 15g (30%) Fat 6g (9%) Sodium 500mg (21%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 330

% Daily Value*

Calories 330kcal 17%
Carbohydrates 63g 21%
Protein 15g 30%
Fat 6g 9%
Sodium 500mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.