Description
This hearty Butternut Squash Chili with White Beans is a flavorful vegetarian dish that combines sweet roasted butternut squash with tender white beans and a blend of warming spices. Perfect for a cozy weeknight meal, this chili simmers on the stovetop until the squash is tender and infused with robust chili flavors. Garnished with fresh cilantro and a squeeze of lime, it’s a wholesome and satisfying dish that’s both nutritious and comforting.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and diced into 1/2-inch cubes
- 1 red bell pepper, diced
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
Canned & Packaged Ingredients
- 1 (14-ounce) can diced tomatoes, with juice
- 2 (14-ounce) cans white beans, rinsed and drained
- 2 cups vegetable broth
Oils & Garnishes
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil: In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering. Add the diced onion and sauté for about 5 minutes until it becomes translucent and soft.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
- Incorporate the vegetables: Add the diced butternut squash and red bell pepper to the pot. Stir well to coat the vegetables evenly with the oil and softened onions.
- Season with spices: Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper if using. Mix thoroughly so the spices coat the vegetables and release their flavors.
- Add liquids and beans: Pour in the canned diced tomatoes with their juice, the rinsed and drained white beans, and 2 cups of vegetable broth. Stir everything together to combine well.
- Simmer the chili: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and cook for 25 to 30 minutes, or until the butternut squash is tender when pierced with a fork.
- Adjust seasoning: Taste the chili and add salt and freshly ground black pepper as needed. Stir thoroughly to incorporate the seasoning.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for squeezing just before eating, enhancing the flavor with a bright citrus note.
Notes
- You can adjust the heat by omitting or adding more cayenne pepper according to your preference.
- For added protein, consider topping with shredded cheese or a dollop of sour cream if not vegan.
- This chili stores well and tastes even better the next day after the flavors meld.
- Vegetable broth can be substituted with water or homemade broth if preferred.
- For a smoother texture, blend a portion of the chili before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: butternut squash chili, white bean chili, vegetarian chili, healthy chili, fall recipes, easy chili recipe, meatless chili, winter comfort food
