Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? This Golden Butternut Squash Chili isn't just another recipe—it's a flavor-packed journey that combines the rich, creamy sweetness of butternut squash with the bold, warming spices of a classic chili. Perfect for cozy nights, health-conscious foodies, and anyone craving a meal that's both nutritious and incredibly delicious, this recipe will become your new go-to comfort food that's sure to impress both family and friends!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the butternut squash by carefully peeling the skin with a sharp vegetable peeler. Cut the squash into uniform 1-inch cubes, ensuring even cooking.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Incorporate cubed butternut squash into the pot, stirring to coat with oil and onion mixture. Cook for 3-4 minutes to begin softening the squash.
- Sprinkle chili powder and cumin over the vegetables, stirring to distribute the spices evenly and toast them briefly to enhance their flavor profile.
- Pour in drained black beans, diced tomatoes, and vegetable broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until butternut squash becomes tender and chili thickens.
- Season with salt and pepper to taste. Adjust spices if needed for desired flavor intensity.
- Remove from heat and let the chili rest for 5-10 minutes to allow flavors to meld together.
- Serve hot in deep bowls. Optional: Garnish with fresh cilantro, avocado slices, or a dollop of Greek yogurt if desired.
Tips
- Squash Preparation Hack: Use a sharp peeler and cut squash into uniform cubes to ensure even cooking and consistent texture.
- Spice Toasting Trick: When adding chili powder and cumin, briefly toast them in the pot to intensify their flavors and create a more complex taste profile.
- Texture Control: If you prefer a thicker chili, let it simmer uncovered for the last 10 minutes to reduce and concentrate the liquid.
- Flavor Enhancement: For an extra depth of flavor, consider adding a small amount of smoked paprika or a splash of apple cider vinegar at the end of cooking.
- Make-Ahead Magic: This chili tastes even better the next day, so don't hesitate to prepare it in advance and reheat for an easy meal.
- Garnish Creatively: Experiment with toppings like fresh cilantro, diced avocado, a dollop of Greek yogurt, or even some crumbled tortilla chips for added crunch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
