Butternut Squash Chili

Butternut Squash Chili is the perfect vegetarian one-pot meal. As delicious as it is pretty, it's full of smoky flavors, warming spices and hearty vegetables. It's a true bowl of plant-based comfort.

People sometimes have the misconception that if certain dishes don't include meat, they will be less filling and hearty.

Not true at all!

This Roasted Butternut Squash Chili is the perfect example.

Incredibly satisfying, it's rich with both subtly sweet and deep savory flavors. The layers of spices will warm you, and with a few fresh garnish ingredients, it's a healthy and bright meal.

You can also make it ahead. Like many stews, it only gets better with time.

About the Ingredients

While each of my recipes are intended to be made the way they're written, I always try to offer ingredient substitutions. I want everyone to be able to enjoy making them!

These are only the ingredients I want to add a bit of helpful information about -- there are a few other ingredients also, which you'll see in the recipe card below.

• butternut squash - Some delicious squash substitutes for butternut squash are are Acorn, Delicata, Kabocha, Pumpkin or Red Kuri. It would also be fabulous with sweet potatoes.
• chipotles in adobo sauce - This is jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. It adds a fantastic smoky flavor with a kick of heat. It comes in a can and you should be able to find it in most major grocery stores. You can substitute it with about a teaspoon of smoked paprika or ancho chili powder.
• jalapeño peppers - Choose shiny deep green peppers. You can substitute with Poblano chiles or double the amount of the chipotles in adobo.
• spices: cinnamon, ground cumin, chili powder - The cinnamon is mixed with the butternut squash for roasting, and the other spices go directly into the chili. (See Variations below for a spicier version.)
• red wine - The wine enhances the richness and deepens the flavor of the chili. A drier red wine is best, like Cabernet, Merlot or Shiraz. And be sure you like the taste of the wine — the alcohol cooks off, not the flavor.
• canned diced tomatoes - You can use fresh tomatoes when they're in season and on the sweet side. Generally though, for most chili recipes, canned tomatoes are easy and work really well. If you can get your hands on really good quality Italian canned tomatoes like Carmelina, Mutti or La Valle, go for it. Otherwise, use your favorite brand.
• kidney beans, black or Cannellini beans - In this recipe I use Kidney and Cannellini beans. You can use any beans you like, and a combination is nice. Butternut squash and black bean chili is popular, and if you want to go the extra mile, you can make homemade Mexican black beans, and here's a tutorial on how to cook dried beans. Do not use refried beans.
• fresh oregano - Look for deep green perky bunches of oregano. You can substitute fresh oregano with about half the amount of dried oregano if you'd like. It should be added with the other spices, not at the end.

How to Make Butternut Squash Chili

(More detailed instructions are in the recipe card below.)

- First, prepare the jalapeños: Turn on the broiler and adjust a rack a few inches below it. Cut each pepper in half lengthwise, remove the seeds and pace them round side up on a foil-lined baking sheet. Broil them until the skin is evenly charred, about a minute. Remove them and then wrap them in the foil to steam for about 5 minutes. Use your hands or the dull side of a knife to remove the skin. Finely chop the peppers, and fill a ¼ cup measure with them. Set aside. 


- Adjust the oven rack back to the center of the oven and preheat to 475°F.

- Peel the squash. The easiest way to do this is to cut about ½-inch off the bottom and top, stand it up, and use a Chef's knife to remove the skin, slicing downwards from the top, between the flesh and skin. Use a spoon to remove the seeds.

- Cut the squash into ¼ to ½-inch pieces and place them in a mixing bowl with 3 tablespoons of the olive oil, brown sugar, cinnamon and about ¾ teaspoon of salt. Mix so all of the pieces are evenly coated.

- Pour the coated squash onto a parchment-lined sheet pan and roast until golden brown, about 20 minutes. They should be flipped/mixed about halfway through the cooking time.

- While the squash is roasting, coat the bottom of a large stock pot or Dutch oven with the remaining olive oil. Add the onion and garlic and over medium heat, cook until the onion begins to brown. Add the prepared jalapeños, chipotles in adobo, cumin, and chili powder.

- Then turn the heat to low and add the wine. Turn the heat up to medium-high and cook until the wine is reduced by about half.

- Add the tomatoes, beans, and roasted squash. Turn the heat to low, cover, and simmer for about 15 minutes.

- Add the oregano and season to taste with salt and pepper
.

Variations

• Mild version. The chili is what I'd call mild to medium spicy. If you'd like a version without any heat, only use the adobo sauce from the chipotles in adobo, and omit the jalapeños. You can also use a spicier chili powder, like cayenne. (Only add a bit, as a little goes a long way.) Adding the adobo sauce will add a smoky flavor without heat -- or enough to notice.
• Extra spicy version. For more heat, do not remove the seeds (or some of the seeds) from the jalapeños. Also, did you know the membrane (holding the seeds) is actually the hottest part of the pepper? So leave that, too, if you're so inclined.
• Vegan version. Just don't top it with cheese or sour cream and it's instantly a vegan butternut squash chili.
• Can you add a protein? If keeping the chili vegetarian isn't important to you, you can add ground chicken, turkey or meat. It should be added and sautéed in the pot, just after the onions cook and before the spices are added.

Serving Suggestions

• I always serve chili with a few toppings. This way everyone can pick and choose what they'd like to add -- if anything. I usually include fresh cilantro, diced avocado, diced red onion, grated cheddar cheese, and sour cream. This is your call -- serve whatever you'd like with it.
• While this dish can definitely stand on its own, my favorite sides with chili are salad and/or bread. This cheesy cornbread casserole would be brilliant with it. And below are a few more breads and a salad that would be a great addition to the meal.

Can you make it ahead?

Absolutely! Like many one pot meals, butternut squash chili will only get better with time. You can make it up to a few days ahead. Reheat it on the stove when you're ready to serve.

You can also freeze this chili. Be sure it cools completely first, and that it goes in a tightly sealed container. You can store it in the freezer for about a month. Defrost it completely before heating it on the stove when you're ready to serve.

More Must-Try Delicious Chili Recipes

• Vegetarian Tofu Chili
• Chipotle Chocolate Chili
• Brisket Chili with Bacon

I hope you love this roasted butternut squash chili as much as my family and I do.

Enjoy every last bite!

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