Butternut Squash Chili

  • 1 medium onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (1½ pounds or less), peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tbsp chopped chipotle pepper in adobo -OR- 1 tsp smoked paprika + ½ tsp cayenne powder (or spicy powder of any kind)
  • 1 bay leaf
  • ¼ tsp ground cinnamon
  • 14-ounce can diced tomatoes, including the liquid
  • 2 cans black beans, rinsed and drained
  • 2 cups chicken broth
  • cilantro (optional, for garnish)
  1. In a 4 to 6 quart stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
  2. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover and simmer for about one hour, stirring occasionally.
  3. When your chili is done, the butternut squash should be tender and the liquid should have reduced a bit.
  4. Serve with tortilla chips, diced avocado, and/or cilantro would be nice as well.