Butternut Squash Chili

Monday, October 7, 2013

Chili was a staple in my home growing up.  My mom would make the kind of chili that slow simmered for hours and tasted even better the next day.  It was what my cousins and I ate every Halloween before we headed out trick or treating, so in my mind chili remains synonymous with Fall.  Even though it's still pretty warm in L.A. I couldn't resist whipping up a couple batches of chili for our home group last night.  This one is vegetarian and the butternut squash adds a bit of unexpected texture.  Crushed red pepper adds just the right amount of heat.  I'm all about it!

Butternut Squash Chili
Adapted from Cooking Light
Serves 4

  • 3 Tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 tsp ground cumin
  • 1 tsp crushed red pepper
  • 1 tsp paprika
  • 1/4 tsp salt
  • 4 cloves garlic, chopped or pressed
  • 3 Cups vegetable broth
  • 2 lb or approx. 2 Cups cubed & peeled butternut squash. (Trader Joe's does the work for you and sells pre-cut squash)
  • 2 red bell peppers, seeded and chopped into bite sized chunks
  • 1 28 oz can diced tomatoes, drained
  • 1 15 oz can pinto beans, rinsed and drained 
  • 1 15 oz can cannellini beans, rinsed and drained 
  • 1 15 oz can red kidney beans, rinsed and drained
  • sour cream & shredded cheddar cheese for topping (optional)


1. Heat oil over medium heat in a large pot. Add onion and cook until translucent.

2. Add cumin, crushed red pepper, paprika, salt, and garlic.  Cook 2 minutes, stirring frequently.

3. Add broth, squash, bell peppers, and tomatoes.  Bring to a simmer and cook 20 minutes, stirring occasionally.

4. Add beans and cook 20 more minutes, stirring occasionally.   Top with cheese & sour cream, if desired.

1 comment

  1. Oh man - I'm totally going to have to make this! Butternut squash is my Autumn weakness!