Smokey Butternut Squash Chili Recipe

Name: Smokey Butternut Squash Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 T. olive or coconut oil - divided; 2 large onions - 1/2 in. dice; 1 large butternut squash - 1/2 in. dice (about 3 cups total); 1 large red pepper - 1/2 in. dice; 1 large yellow pepper - 1/2 in. dice; 2 serrano peppers - finely diced (taste for heat and keep seeds if it is not too hot); 2 garlic cloves - finely diced; 2 15 oz. cans diced tomatoes with onions & garlic; 4 15 oz. cans beans, drained (black beans or dark kidney beans or mix of both kinds); 1/4 lb. thin fresh green beans, trimmed and sliced diagonally in 1/2 inch pieces; 1 t. ground cumin; 1 T. chili powder; 1/2 - 1 t. smokey chili powder (chipotle or adobo or smoked paprika ok); 1 cup (or more) vegetable stock; 1 T. chipotle in adobo sauce, finely minced; Dash red pepper; Dash black pepper; Garnishes:; shredded cheddar; sliced avocado; roughly chopped cilantro; sour cream; thin strips of flour or corn tortilla sauteed in oil

Servings: persons

4 T. olive or coconut oil - divided
2 large onions - 1/2 in. dice
1 large butternut squash - 1/2 in. dice (about 3 cups total)
1 large red pepper - 1/2 in. dice
1 large yellow pepper - 1/2 in. dice
2 serrano peppers - finely diced (taste for heat and keep seeds if it is not too hot)
2 garlic cloves - finely diced
2 15 oz. cans diced tomatoes with onions & garlic
4 15 oz. cans beans, drained (black beans or dark kidney beans or mix of both kinds)
1/4 lb. thin fresh green beans, trimmed and sliced diagonally in 1/2 inch pieces
1 t. ground cumin
1 T. chili powder
1/2 - 1 t. smokey chili powder (chipotle or adobo or smoked paprika ok)
1 cup (or more) vegetable stock
1 T. chipotle in adobo sauce, finely minced
Dash red pepper
Dash black pepper
Garnishes:
shredded cheddar
sliced avocado
roughly chopped cilantro
sour cream
thin strips of flour or corn tortilla sauteed in oil

1
Heat 1 T. of oil in large skillet and saute onions, squash, red and yellow peppers in batches. Do not over crowd pan or they will steam, add extra oil as needed. When veggies are soft and beginning to brown remove them to a large pot.
2
When you are sauteing the last batch add the serrano peppers and garlic and cook another minute then add the cumin and chili powders to allow them to toast briefly then add entire mixture to the pot.
3
Add the tomatoes and the beans and vegetable stock and bring to a boil. Add chipotle peppers and green beans and reduce heat. Cover and cook until thickened and beans are just tender. Add more stock as needed. If not thick enough remove lid and simmer a little longer.
4
When it is reduced taste, and add black pepper and red pepper to your taste. Adjust seasoning as desired.
5
To serve top with garnishes.
6
Enjoy!!!

1409

kcal

Calories

127

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 23 ingredients. The key ingredients include: 4 T. olive or coconut oil - divided, 2 large onions - 1/2 in. dice, 1 large butternut squash - 1/2 in. dice (about 3 cups total), 1 large red pepper - 1/2 in. dice, and more.

Yes, Smokey 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.

Smokey Butternut Squash Chili

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