Get ready to transform your dinner routine with a chili recipe that's about to become your new obsession! This Chorizo Butternut Squash Chili isn't just another boring weeknight meal - it's a flavor explosion that combines the spicy kick of Mexican chorizo with the sweet, creamy texture of butternut squash. Imagine a dish that's part comfort food, part gourmet adventure, and 100% irresistible. Whether you're a chili connoisseur or just looking to spice up your cooking repertoire, this recipe promises to tantalize your taste buds and impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chorizo sausage
- 1 butternut squash, peeled and cubed
- 1 can kidney beans
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 4 cups vegetable broth
Instructions
- Prepare all ingredients by chopping onion, mincing garlic, peeling and cubing butternut squash, and ensuring all canned ingredients are ready.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove chorizo sausage from casing and add to the pot, breaking it into crumbly pieces while cooking.
- Cook chorizo for 5-6 minutes until it starts to brown and release its flavorful oils, stirring occasionally to prevent sticking.
- Add chopped onions and minced garlic to the pot with chorizo. Sauté for 3-4 minutes until onions become translucent and fragrant.
- Sprinkle chili powder and cumin over the meat and onion mixture, stirring to coat and release the spices' aromatics.
- Add cubed butternut squash, kidney beans, diced tomatoes, and vegetable broth to the pot. Stir to combine all ingredients thoroughly.
- Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until squash is tender and flavors have melded.
- Taste and adjust seasoning with salt and pepper as needed. If chili seems too thick, add a bit more broth; if too thin, simmer uncovered to reduce.
- Remove from heat and let rest for 5 minutes before serving. Optionally garnish with chopped cilantro, sour cream, or shredded cheese.
Tips
- Chorizo Selection Matters: Choose high-quality chorizo for maximum flavor - the better the sausage, the more delicious your chili will be.
- Squash Cutting Hack: To make cubing butternut squash easier, microwave it for 2-3 minutes to soften the skin before peeling and chopping.
- Spice Control: Adjust chili powder and cumin to your heat preference. Start with less, and you can always add more.
- Texture Tip: For a thicker chili, mash some of the butternut squash cubes against the pot's side during cooking to create a naturally creamy texture.
- Make-Ahead Magic: This chili tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
- Garnish Game: Elevate your chili with fresh toppings like chopped cilantro, a dollop of sour cream, or some shredded cheese for extra richness.
- Slow Cooker Option: If you prefer, you can adapt this recipe for a slow cooker. Brown the chorizo first, then combine all ingredients and cook on low for 6-8 hours.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 70mg
