Print

One Pot Butternut Squash Chili

Looking for a delicious Butternut Squash Recipe? This Butternut Squash Recipe has it all – spicy, hearty with a touch of sweet with the Butternut Squash.
Course Main Course, Side Dish, Soup
Cuisine American, Comfort food, Mexican, vegan, vegetarian
Keyword Butternut Squash Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 T olive oil
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 sweet onion chopped
  • 2 cups celery chopped
  • 1 cup carrots chopped
  • 2 1/2 cups butternut squash diced
  • 1/2 teas salt
  • 1/2 teas black pepper
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 1 15.5 oz can pinto beans rinsed and drained
  • 1 15.5 oz can black beans rinsed and drained
  • 1 14.5 oz can fire roasted tomatoes
  • 1 4.5 oz can chopped green chilis
  • 3 T chili powder
  • 2 teas coriander
  • 2 teas cumin
  • 1/2 teas oregano
  • 2 teas chipotle pepper paste
  • 1/3 cup quinoa (uncooked)
  • 2 limes, juice of
  • 6 cloves of garlic

Instructions

  1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté peppers, onions, carrots, celery, salt and black pepper for 10 minutes.

  2. Turn down heat to medium, add garlic and sauté for 1 minute more.

  3. Add all remaining ingredients; stir, turn up heat to high and bring to a boil.

  4. Then turn down to medium and let simmer covered for 40 minutes.

  5. Stir, serve and top with toppings (if desired).

Recipe Notes

Fun toppings / accompaniments include avocado, fresh salsa, cheese, sour cream, cilantro, hot sauce, tortilla chips, toasted corn tortillas, crusty bread, etc.