It’s hard to pick a favorite chili recipe. I’m a girl who loves her vegan chili. But I will say this: butternut squash is probably my favorite fall produce, so a chili based around butternut squash is most certainly my favorite fall chili. This recipe makes a batch of chili that’s perfect for warming you up on a cold fall night! Not only that, it incorporates an apple — another fall favorite that’s perfect tor adding touches of tartness and sweetness.
What You’ll Need
High-heat oilOnionGarlicChili powderCuminSmoked paprikaCinnamonClovesVegetable brothCrushed tomatoesDiced tomatoesButternut squashAn appleBlack beansChickpeasSalt and pepper
How to Make Butternut Squash Chili
The following is a detailed photo tutorial on how to make butternut squash chili. Scroll down to the bottom of the post if you’d prefer to skip to the full recipe.
Start by heating up some oil in a large pot. Once the oil is nice and hot, add diced onion. Cook it for a few minutes to soften it up, making sure to give it a stir every so often to prevent burning.Now add minced garlic and all of your spices. Continue cooking everything for a few minutes until the mixture becomes very fragrant.
Now stir in your broth, tomatoes (diced and crushed), diced butternut squash, diced apple, and both kinds of beans.Bring everything up to a boil, lower the heat and let the chili simmer until it’s thick and the squash is tender.
Be sure to season your chili with some salt and pepper to taste before serving it. Now grab some bowls and dig in!
Is this chili gluten-free? It is!Shelf life & storage: Leftover butternut squash chili will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months.Is this chili spicy? The chili will be pretty mild as long as you use a mild chili powder. To add some heat, throw in some cayenne pepper or hot sauce to taste.Serving ideas! I topped my chili with some diced avocado and scallions. Other great toppings are cashew cream, shredded vegan cheese, fresh cilantro or crushed tortilla strips. Instead of eating your chili in a bowl, try stuffing it in a potato, over fries, or over a vegan hot dog!Feel free to switch things up and make this chili your own. Try different types of beans or add some veggies. You could even use another type of winter squash like acorn squash or sugar pumpkin.
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