Butternut Squash Chili
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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- Prep your ingredients by peeling and dicing the butternut squash. Chop the onions and mince the garlic.
- 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.
- Add diced butternut squash and salt; stir for 5-7 minutes until slightly softened.
- Mix in cumin and chili powder; pour in vegetable broth until covered.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until squash is tender.
- 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