Butternut Squash Chili
Nothing beats a big bowl of chili on a cool fall day. This recipe is a take on classic chili but with a vegetarian twist and uses in season butternut squash!
  • CourseMain Course
  • CuisineTraditional
  • Featured IngredientButternut Squash
Servings
5servings
Servings
5servings
Ingredients
Instructions
  1. Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.
  2. Add garlic, chipotles, and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if the pot gets dry.
  3. Add the bell pepper, cooking for about 5 minutes.
  4. Add black beans, pinto beans, diced tomatoes (including the liquid in the can), 1.5 cups vegetable broth, quinoa, and all of the spices (paprika, cinnamon, salt, pepper). Mix well. Bring to a simmer and let simmer for 10 minutes. Check that the butternut squash is cooked; if not, simmer for longer.
  5. Serve in a bowl and garnish with cilantro. Add toppings as desired — avocado chunks, tortilla chips, and cheese are all good ideas.
  6. Source: https://www.savorytooth.com/butternut-squash-chili/