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white speckled-rimmed bowl with suqash chili and oregano sprig
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5 from 3 votes

Roasted Butternut Squash Chili Recipe

Roasted Butternut Squash Chili is the perfect vegetarian, one-pot meal for cooler weather. As delicious as it is pretty, it's full of warming spices and hearty vegetables, and is a true bowl of comfort.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: comfort food recipes for fall and winter, vegetarian comfort foods
Servings: 4 to 6
Calories: 419kcal

Ingredients

  • about 4 small jalapeño peppers (about 4 ounces)
  • pounds butternut squash, peeled, cut into approx. ½ inch dice (you will need 4 cups)
  • ¼ cup olive oil, divided
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped onion
  • 1 generous teaspoon minced garlic
  • 1 teaspoon finely chopped chipotles in adobo sauce
  • teaspoons ground cumin
  • 1 tablespoon chili powder
  • ½ cup red wine
  • 1 (28 ounce can) diced tomatoes in their juices
  • 1 (15 ounce can) red kidney beans, drained
  • 1 (15 ounce can) northern beans, drained
  • tablespoons finely chopped fresh oregano, washed and dried
  • salt and pepper to taste
  • optional toppings: avocado, cheddar cheese, red onion, sour cream

Instructions

  • Roast and peel peppers: Turn on the broiler and adjust a rack a few inches below it. Cut each pepper in half lengthwise, and remove the seeds. Place them round side up on a foil-lined baking sheet and set it under the broiler until the skin is fairly evenly charred, about a minute. Remove them and then wrap them in the foil they're on, leaving some space for air inside. Let them steam this way for about 5 minutes. Use your hands or the dull side of a knife to remove the skin. Finely chop them, and fill a ¼ cup measure. Set a side.
  • Roast the squash: Adjust the oven rack back to the center of the oven and preheat to 475°F. Line a sheet pan with parchment paper and add the squash to it.
    In a small bowl, mix 3 tablespoons of the olive oil with the brown sugar and cinnamon. Then drizzle the squash with it and use your hands or rubber spatula to mix until all of the pieces are well coated.
    Sprinkle with salt and place them in the preheated oven until golden brown, about 20. Use a rubber spatula to flip them after the first 10 minutes.
  • Cook the onion and garlic: While the squash is roasting, coat the bottom of a large stock pot or Dutch oven with the remaining olive oil (and more if necessary). Add the onion and garlic and over medium heat, cook until the onion begins to brown, about 7 minutes.
  • Add peppers and spices: Add the ¼ cup of finely chopped jalapeños, along with the chipotles, cumin, and chili powder. Cook until it becomes very aromatic, about 1 minute.
  • Deglaze the pan: Then turn the heat to low and add the wine. Then turn the heat up to medium-high and cook until the wine is reduced by about half, about 4 minutes.
  • Add remaining ingredients and squash. Add the tomatoes, beans, and roasted squash. Turn the heat to low, cover, and simmer for about 15 minutes to blend all of the flavors.
  • Season: Add the oregano and season to taste with salt and pepper
  • If desired, serve with toppings (avocado, cheddar cheese, red onion, sour cream)

Notes

Calorie count is only an estimate.

Nutrition

Calories: 419kcal