Butternut Squash Chili
This vegetarian butternut squash chili is wonderfully spiced to keep you warm and cozy on cold nights.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minched
- 4 cups diced butternut squash
- 1 to 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 2 cups vegetable stock
- 14.5 ounces crushed tomatoes
- 14.5 ounces diced fire-roasted tomatoes
- 1/4 cup chipotle in adobo more or less to taste
- 15 ounces pinto beans
Instructions
- Heat olive oil in a Dutch oven over medium-high. Add the onion and garlic and sauté, stirring occasionally, for 5 minutes. Add the butternut squash and cook another 2 minutes.
- Mix together the spices, then sprinkle over the vegetables in the pot. Stir well to coat and cook for 1 minute, until fragrant. Add a small amount of the broth and scrape up any browned bits from the bottom of the pot.
- Add the crushed and diced tomatoes, chipotle in adobo, and remaining broth and stir well. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the beans and continue simmering for 10 minutes, or until butternut squash is cooked through and tender.
Notes
- For a thicker chili, stir in 2 tablespoons to ¼ cup of masa harina or cornmeal toward the end of cooking.
- If you don't have Mexican oregano, swap in Italian oregano.
