Cozy Butternut Squash Chili Recipe for Fall Comfort

Butternut squash chili is the cozy bowl of happiness we all need in our lives. Imagine a steaming pot filled with vibrant orange chunks of squash, mingling with hearty beans and aromatic spices, creating a warm hug for your taste buds. This dish is not just food; it’s an invitation to gather around the table with friends and family, sharing laughter and stories over each delightful spoonful.

There’s nothing quite like the first chilly evening of fall when you realize that yes, it’s finally time to break out the sweaters and embrace the comforting warmth of butternut squash chili. I vividly remember the time I made this for a small gathering. The moment my friends took their first bites, their eyes widened with joy, as if they’d discovered gold at the end of a rainbow. That’s the magic of this chili; it transforms ordinary moments into memorable feasts.

I once whipped up this recipe for a game night, and let me tell you, my friends couldn’t stop raving about how it made them feel all warm and fuzzy inside.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Look for firm, heavy squashes with smooth skin; they should feel like they could win a wrestling match.

• Canned Beans: You can use black beans or kidney beans; just drain them well to avoid watery chili.

• Onions: Yellow onions work best here; they add sweetness when sautéed.

• Garlic: Fresh garlic cloves offer an aromatic punch that elevates every bite.

• Vegetable Broth: A rich broth adds depth; homemade is great if you have time!

• Spices (Cumin, Chili Powder): These spices create that signature chili warmth; don’t skimp on them!

For garnish:

• Cilantro: Fresh cilantro adds a burst of color and brightness on top.

• Sour Cream or Greek Yogurt: A dollop adds creaminess that balances out the spices beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by peeling and dicing your butternut squash into bite-sized cubes. Chop onions and mince garlic while dreaming about how delicious this chili will be.

Sauté Vegetables: Heat some olive oil in a large pot over medium heat. Add onions first, cooking until they turn translucent and fragrant—about five minutes. Toss in garlic next and stir until golden brown.

Add Butternut Squash: Now add those beautiful squash cubes to the pot along with a sprinkle of salt. Stir gently for about 5-7 minutes until they start to soften slightly.

Add Spices and Broth: Sprinkle in cumin and chili powder, stirring everything together so those aromas dance through your kitchen. Pour in vegetable broth until everything is just covered.

Simmer Away!: Bring your mixture to a gentle boil. Reduce heat to low, cover, and let simmer for about 20-25 minutes until the squash is tender enough to pierce easily with a fork.

Stir in Beans & Serve!: Finally, stir in your canned beans and let them heat through for another 5 minutes. Serve hot with cilantro and sour cream on top—it’s like giving your chili an adorable winter hat!

Now you’ve created an incredible bowl of butternut squash chili that not only tastes divine but also warms your soul! Enjoy every spoonful as you savor the flavors you’ve crafted from scratch.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant. Then, add diced butternut squash to develop flavor before mixing in spices and beans.

Add Your Touch

Feel free to swap in different beans, toss in some corn, or kick up the spice with jalapeños for an extra zing.

Storing & Reheating

Store butternut squash chili in an airtight container in the fridge for up to five days. Reheat gently on the stove over medium heat or in a microwave until hot.

Sharing this recipe brings back memories of my friend’s potluck where everyone raved about my butternut squash chili—it felt great to share something so warming!

FAQ

Can I use frozen butternut squash for this chili?

Yes, frozen butternut squash works perfectly; just add it directly without thawing.

Is butternut squash chili vegan-friendly?

Absolutely! This recipe is naturally vegan and packed with plant-based protein.

How can I make my chili spicier?

Add more chili powder or fresh chilies according to your heat preference to spice things up!

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Butternut Squash Chili

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Butternut squash chili is a delightful, hearty dish that embodies the warmth of fall. This vibrant chili combines tender butternut squash with protein-packed beans and aromatic spices, offering a comforting meal perfect for cozy gatherings or meal prep. Each spoonful delivers a rich blend of flavors, making it an inviting choice for both vegetarians and meat lovers alike. Ready to warm your soul? Let’s dive into this easy recipe!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves approximately 6
• Category: Main
• Method: Sautéing
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 cups diced)
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tsp cumin
• 2 tsp chili powder
• 1 tbsp olive oil
• Salt to taste
• Fresh cilantro (for garnish)
• Sour cream or Greek yogurt (for garnish)

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Instructions

1. Prep your ingredients by peeling and dicing the butternut squash. Chop the onions and mince the garlic.
2. Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes), then add minced garlic and cook until golden.
3. Add diced butternut squash and salt; stir for 5-7 minutes until slightly softened.
4. Mix in cumin and chili powder; pour in vegetable broth until covered.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until squash is tender.
6. Stir in black beans and heat through for another 5 minutes. Serve hot with cilantro and sour cream on top.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 4g
• Sodium: 400mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 10g
• Protein: 9g
• Cholesterol: 0mg