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One-Pot Hearty Vegetarian Butternut Squash Chili

A close-up of rich, dark red butternut squash chili with visible chunks of orange squash and black beans in a white bowl.
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Make this easy, one-pot vegetarian butternut squash chili for a comforting, flavorful meal perfect for cool weather. This recipe uses simple ingredients and requires minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 2 cups butternut squash, peeled and cubed (about 1/2 inch pieces)
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, chili powder, cumin, oregano, and cinnamon. Stir constantly for 1 minute until fragrant.
  3. Add the cubed butternut squash, black beans, kidney beans, diced tomatoes (with juice), tomato sauce, and vegetable broth to the pot. Stir everything together well.
  4. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for 20 to 25 minutes, or until the butternut squash is tender when pierced with a fork.
  5. Remove the lid for the last 5 minutes of cooking if you prefer a thicker chili.
  6. Taste the chili and add salt and pepper as needed.
  7. Serve hot with your preferred toppings.

Notes

  • For a richer squash flavor, roast the cubed butternut squash at 400°F for 15 minutes before adding it to the chili.
  • If you want to add meat, brown 1 pound of ground turkey or beef before starting step 1, drain any excess fat, and proceed with the recipe.
  • For a thicker consistency, mash about 1/4 cup of the cooked squash against the side of the pot.

Nutrition

Find it online: https://devourdish.com/butternut-squash-chili-recipe-easy-one-pot/