Butternut Squash Chili Recipe

Name: Butternut Squash Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 red bell pepper, seeded and finely chopped; 1 medium yellow onion, finely chopped; 2 cloves garlic, very finely chopped or pressed through a garlic press; 1/2 cup dry red wine; 3 cups butternut squash cubes, in 1-inch pieces; 1 1/2 cups cooked white beans, such as Great Northern (rinsed, if canned); 1 14 -ounce can whole tomatoes with juice, chopped into 1/2-inch pieces; 1/2 cup store-bought salsa; 1 tablespoon chili powder; 1 tablespoon ground cumin; 2 teaspoons unsweetened cocoa powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper (optional); Plain reduced-fat Greek yogurt; 1 avocado, halved, pitted and cut into 1/2-inch cubes

Servings: persons

1 tablespoon extra-virgin olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, very finely chopped or pressed through a garlic press
1/2 cup dry red wine
3 cups butternut squash cubes, in 1-inch pieces
1 1/2 cups cooked white beans, such as Great Northern (rinsed, if canned)
1 14 -ounce can whole tomatoes with juice, chopped into 1/2-inch pieces
1/2 cup store-bought salsa
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
Plain reduced-fat Greek yogurt
1 avocado, halved, pitted and cut into 1/2-inch cubes

1
Heat the olive oil in a large soup pot over medium heat, 1 minute.
2
Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
3
Stir in the garlic and cook until fragrant, about 1 more minute.
4
Pour in the wine and let bubble 1 minute, stirring and scraping any browned bits from the bottom of the pot.
5
Add the butternut squash, beans, tomatoes and their juice, salsa, 1 cup water, the chili powder, cumin, cocoa, cinnamon and cayenne, if using.
6
Bring the chili to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour.
7
(If the soup looks too thick while cooking, add up to 1 cup more water.)
8
Serve topped with a dollop of Greek yogurt and some avocado cubes.
9
Cook's Note: If you're using dried beans, soak in water overnight, then simmer until just tender, 1 to 1 1/2 hours (or cook 4 to 5 hours in a slow cooker on high).
10
Photograph by Antonis Achilleos

1423

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 red bell pepper, seeded and finely chopped, 1 medium yellow onion, finely chopped, 2 cloves garlic, very finely chopped or pressed through a garlic press, and more.

Yes, Butternut Squash Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Chili

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