Butternut Squash Chili

Butternut Squash Chili

Butternut squash chili is a great way to enjoy the fall bounty of fresh vegetables. The sweetness of the butternut squash is balanced by the spices in the chili, making it a comforting and delicious dish. This recipe is gluten free and easy to make.  Enjoy!


2 lbs butternut squash, 1/2″ chunks

28oz can diced tomatoes with juice

1 can black beans, drained

1 can pinto beans, drained

1-1/2 cup veggie broth

1 cup cooked quinoa

1 yellow bell pepper, diced

2 chipotle peppers in adobo, chopped

5 garlic cloves, minced

1-1/2 tsp paprika

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp black pepper

cilantro, for garnish

*other optional toppings – avocado slices, salsa.

How to Prepare

Heat 2 Tbsp of water in a large pot over medium heat. Add the garlic, chipotles and squash. Cook for about 20 minutes.

Add the bell pepper and cook for another 5 minutes. Add more water if it gets dry.

Next add the remaining ingredients (except cilantro). Mix well.

Bring to a simmer and let simmer for 10 minutes. Check if the squash is cooked, if not then simmer for a little longer.

Serve in a bowl and garnish with cilantro. Add toppings as desired.


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