If you love chili, add this butternut squash chili to your repertoire. It feels like fall, and has great flavor without being too spicy. It's also a great way to add squash to your menu.
Ingredients
- olive oil: 2 Tbsp
- yellow onion: 1 cup (chopped)
- tomato paste: 2 Tbsp
- garlic: 4 clove (minced)
- vegetable broth: 2 cups
- green bell pepper: 1 cup (chopped)
- butternut squash: 2 cups (cut into 1/2 inch cubes)
- tomatoes: 1 can (14 1/2 ounce can, diced)
- fire roasted diced tomatoes: 1 can (14 1/2 ounce can)
- brown sugar: 1 Tbsp
- chili powder: 1 Tbsp
- ground cumin: 2 tsp
- red pepper: 0.5 tsp (crushed, optional)
- (15- to 16-ounce) can black beans: 1 piece (drained)
- ground turkey or chicken: 1 pound (cooked, optional)
- salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- cheddar cheese: 0.75 cup (shredded)
- sour cream: 0.33333 cup
- cilantro: 6 Tbsp (chopped)
- jalapeno, seeded and: 1 piece (chopped)
- avocado - pitted, peeled, and: 1 piece (diced)
Metric Conversion
Stages of cooking
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Gather ingredients. Dotdash Meredith Food Studios
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Heat olive oil in a 4- to 5-quart Dutch oven over medium-high heat. Add onion and tomato paste; cook, stirring until tomato paste begins to darken and onion is tender, 4 to 5 minutes. Add garlic, stirring until fragrant, about 30 seconds. Dotdash Meredith Food Studios
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Pour broth into Dutch oven. Add bell pepper, squash, diced tomatoes, and roasted tomatoes. Stir in brown sugar, chili powder, cumin, and crushed red pepper, if using. Cover, reduce heat to medium-low, and simmer until squash is tender, 20 to 25 minutes. Dotdash Meredith Food Studios
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Add beans and ground meat (if using) to pot. Cover and simmer until flavors have developed, about 15 minutes. Season with salt and pepper. Dotdash Meredith Food Studios
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Top with cheese, sour cream, cilantro, jalapenos, and avocado, as desired. Dotdash Meredith Food Studios
