Very satisfying, healthy, quick to make vegetarian dinner.
Butternut Squash Chili
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 TBSP olive oil
1 yellow onion, chopped
2 TBSP chili powder
2 tsp paprika
1 tsp ancho chili powder
2 tsp cumin
1 tsp ground black pepper
2 tsp kosher salt
1 6-oz can tomato paste
2 garlic cloves, minced
1 28-oz can diced tomatoes
2 tsp sugar
1 butternut squash, peeled and chopped
1 cup vegetable broth
1-2 15oz cans of beans (I typically use black, kidney or white bean mixture and I use 2 cans)
1/2 cup frozen corn kernels
1 avocado, diced
Lime wedges, cilantro, jalapenos – for serving
Directions
- Heat 1 TBSP oil in a pan over medium heat. Saute onions for a few minutes until softened. Add psices and toast them for 1.5 minutes. Add tomato paste and saute for 30 seconds or so. Add garlic and cook for just a few seconds. Then pour in diced tomatoes and vegetable broth, stirring with a wooden spoon.
- Add sugar and butternut squash. bring everything to a boil then reduce heat to maintain a gentle simmer. Cook covered for 1 hour.
- Stir in beans and corn and cook for another 30 minutes to an hour, depending on how large your butternut squash chunks are. You want it to be cooked and tender, but still maintain its shape and not break down.
- Divide chili between bowls, garnish with avocado, cilantro, lime wedges and jalapenos. Enjoy!
