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Rainbow stirped bowl with Roasted Butternut Squash Vegetarian Chili

Roasted Butternut Squash Vegetarian Chili Recipe

The perfect one-pot meal for cooler weather, this chili is as delicious as it is pretty. It's full of warming spices and hearty vegetables, and is a true bowl of comfort.

Course Main Course
Cuisine American
Keyword comfort food recipes for fall and winter, vegetarian comfort foods
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 to 6
Calories 331 kcal
Author Valentina K. Wein

Ingredients

  • 4 small jalapeño peppers, roasted
  • 4 cups butternut squash, peeled and cut into approximately 1/2-inch cubes
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • ½ teaspoon chipotle peppers in adobo sauce, finely chopped
  • teaspoons ground cumin
  • 1 tablespoon chili powder
  • ½ cup red wine
  • 1 (28-ounce) can diced tomatoes in their juices
  • 4 ears fresh corn, kernels cut off the cob
  • 1 (15-ounce) can red kidney beans
  • 1 (15-ounce) can white kidney beans
  • tablespoons fresh oregano washed and dried, finely chopped
  • olive oil
  • salt and brown sugar to taste
  • cup sharp cheddar cheese, shredded
  • cup avocado, diced
  • cup red onion, diced

Instructions

  1. Roast the jalapeño peppers: Preheat the broiler. Cut each one in half and remove all of the seeds. Place the peppers round side up on a foil-lined baking sheet and put it directly under the broiler until the skin is fairly evenly charred, just for a minute or so. Remove from the broiler and then wrap them in the foil you broiled them on, leaving at least a few inches of air inside. Let them steam this way for about 5 minutes. Use your hands or the dull side of a paring knife to remove the skin. Finely chop the peeled peppers and set aside two tablespoons of them to add to the chili.

  2. Preheat the oven to 475°F and line a baking sheet with foil.

  3. Roast the squash: Add the cut butternut squash to the foil and drizzle it generously with olive oil. Then sprinkle with the brown sugar and cinnamon and toss to evenly coat all of the squash. Place in the preheated oven until the squash becomes golden brown, about 10 minutes per side.

  4. Cook the onion and garlic: While the squash is roasting, coat the bottom of a large stock pot or Dutch oven with olive oil. Add the onion and garlic and over medium heat, cook until the onion begins to brown, about 4 minutes.

  5. Add in the 2 tablespoons of the finely chopped jalapeños, along with the chipotles, cumin, and chili powder. Cook until it becomes very aromatic, about 1 minute.

  6. Deglaze the pan: Then turn the heat to low and deglaze the pan with the wine.

  7. Turn the heat up to medium-high and cook until the wine is reduced by about half, about 4 minutes.
  8. Add the tomatoes, corn, all of the beans, and the roasted butternut squash. Lower the heat a bit and simmer for about 10 minutes to blend all of the flavors.
  9. Season: Add the oregano and season to taste with salt and brown sugar.

  10. Serve with cheddar cheese, red onion, and avocado.