Chipotle Butternut Squash Chili


I love to combine my favorite ingredients which is what I did her with butternut squash, chipotle peppers, and black beans. This chili is bursting with texture and flavor.


Although an easy dish this chili takes a while to come together. Don't fret you'll get tasty leftovers that get better with time.


What do you need?

Butternut squash - I suggest using the smallest one you can find and chopping it into small cubes.

Bell peppers - any color will do!

Onion - red or yellow.

Spices - listed bellow.

Jalapeño - depth of flavor and a little kick.

Beans - I prefer black bean and red kidney. Pinto also works.

Chipotles in adobo - smoky spicy goodness.

Diced tomatoes

Veggie broth

What is the process?

1. Chop the veggies.

2. Sauté the onion and butternut squash.

3. Season.

4. Add remaining ingredients.

5. Let simmer.

6. Pulse a few scoops of chili in blender.

7. Taste and adjust flavor.

8. Enjoy!


If you love chili and want to switch it up this is chipotle butternut squash chili is a foolproof dish for you. It's smoky, hearty, and unique. It has the perfect amount of spice.

This chili is perfect for cold winter nights. Don't forget to top it with your favorite toppings. Mine are avocado, vegan sour cream, and hot sauce!


Chipotle Butternut Squash Chili

Vegan | Gluten Free | Soy Free | Nut Free


Equipment:

Heavy bottomed pot

Blender


Ingredients:

1 medium red or yellow onion, diced

2 bell peppers of your choice (I used red and orange)

1 small butternut squash (1.5 lbs or less), peeled, and diced into small cubes

4 garlic cloves, minced

1 tbsp chili powder

2 tsp ground cumin

1 tsp paprika

2 tsp cocoa powder

1/4 tsp cinnamon

1 jalapeño, seeded and diced (or omit)

1 bay leaf

3 finely minced chipotle in adobo sauce

2 15 oz can black beans, rinsed and drained

1 15 oz can red kidney beans, rinsed and drained

1 28 oz can diced tomatoes (can use fire roasted if preferred)

2 cups vegetable broth, plus a little extra if needed

Salt to taste

Optional garnishes: fresh cilantro, avocado, tortilla chips, vegan sour cream, or hot sauce


Directions:

1. Heat pot over medium high heat and then add oil. Add onion and sauté for about two minutes then add butternut squash and sauté for about five minutes.

2. Add the bell peppers, spices (including jalapeños and chilis), sauté for another minute.

4. Add the beans, tomatoes, vegetable broth, and bring to a boil. Reduce heat, cover, and simmer for about 30-45 minutes. You’ll know the chili is done when the butternut squash is fork tender and the liquid is reduced to your preference. At this time you will take 3 ladles of chili, add it to your blender, and pulse a few times. Add mixture back into the pot and combine.

4. Taste and adjust flavor as needed. Sometimes I like more heat so I’ll add another chipotle pepper.

5. Serve with garnish of choice. Keep leftovers in an airtight container in the fridge for up to a week.


If you make this recipe tag @vexkitchen on Instagram. I love to see your creations!