Butternut Squash Chili

Butternut Squash Chili Recipe

Butternut Squash Chili

Full of savory flavor, this hearty, veggie-packed chili is a nutritious spin on a comfort food favorite. This colorful crowd pleaser is simple enough for weeknight dinners or festive enough for holiday celebrations.

Ingredients

  • 1 pound butternut squash
  • 2 tablespoon olive oil
  • 1 diced onion
  • 2 minced garlic cloves
  • 1 can chopped green chilies
  • 2 cans petite diced tomatoes
  • 1 can kidney beans (with liquid)
  • 1 can corn
  • 1 can tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic salt
  • 1 tablespoon allspice
  • 1 can chicken broth

Garnish (optional)

  • Shredded cheese
  • Sour cream
  • Cilantro

Instructions

  1. Trim both ends of butternut squash.
  2. Peel squash from top to bottom using a vegetable peeler.
  3. Cut butternut squash lengthwise and remove the seeds.
  4. Dice squash into ½ inch cubes.
  5. Sauté onion with olive oil in a large pot over medium heat until onion become translucent (about 3–5 minutes).
  6. Add garlic and squash. Sauté for an additional 1–2 minutes.
  7. Add remaining ingredients, stir, cover, and cook for 20 minutes.
  8. Garnish with cheese, sour cream, and cilantro before serving.