Get ready to transform your chili game with a mouthwatering twist that will make your taste buds dance! This Roasted Butternut Squash Chili isn't just another ordinary recipe - it's a flavor-packed, comfort food experience that elevates the classic chili to a whole new level of deliciousness. Imagine the rich, caramelized sweetness of roasted butternut squash mingling with hearty beans and bold spices, creating a dish that's both nutritious and incredibly satisfying. Whether you're a vegetarian looking for a protein-packed meal or a chili enthusiast seeking a unique culinary adventure, this recipe promises to become your new favorite go-to comfort food.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can black beans
- 1 can kidney beans
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Spread cubes on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast the butternut squash in the preheated oven for 25-30 minutes, turning once halfway through, until edges are golden and squash is tender.
- While squash is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil and sauté chopped onions until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn.
- Drain and rinse the black and kidney beans. Add beans, diced tomatoes, chili powder, salt, and pepper to the pot.
- Once roasted, remove butternut squash from the oven and gently fold into the bean mixture.
- Simmer the chili for 15-20 minutes, allowing flavors to meld together. Stir occasionally to prevent sticking.
- Taste and adjust seasoning as needed. If chili seems too thick, add a little water or vegetable broth.
- Serve hot, optionally garnished with chopped cilantro, sour cream, or shredded cheese.
Tips
- For the most flavorful roasted butternut squash, make sure to cut the cubes into uniform sizes to ensure even cooking and caramelization.
- Don't rush the roasting process - letting the squash develop golden edges will enhance its natural sweetness and add depth to your chili.
- If you want to make this recipe ahead of time, it actually tastes even better the next day as the flavors continue to meld together.
- For added complexity, consider toasting your chili powder in the pot with the onions before adding other ingredients to release its full aromatic potential.
- Feel free to customize the heat level by adjusting the amount of chili powder or adding a diced jalapeño during the onion sautéing stage.
- To make this recipe more budget-friendly and reduce waste, you can use fresh pumpkin or other winter squash varieties as a substitute for butternut squash.
- For extra protein, consider adding some diced tempeh or plant-based ground "meat" to make the chili even more substantial.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
