If you’re looking for a cozy, smoky, and vibrant meal that bursts with flavor and texture, this Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe is going to become your new favorite. Imagine tender chunks of sweet butternut squash mingling perfectly with the smoky heat of chipotle peppers, hearty black beans, and fresh, creamy avocado on top. It’s a satisfying vegetarian meal that feels indulgent but is packed with wholesome ingredients. This dish not only warms you up but also delights your taste buds with every spoonful.
Ingredients You’ll Need
Getting started with this Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe is easy because the ingredients are simple yet essential, each bringing its own character to the dish. From the warming spices to the vibrant vegetables, every component contributes to the incredible taste, texture, and beautiful color.
- Olive oil: This adds a subtle richness and helps soften the vegetables perfectly.
- Red onion: Offers a slightly sweet base flavor and aromatic depth when sautéed.
- Red bell peppers: Bring a bright, fruity sweetness and lovely vibrant color.
- Butternut squash: The star of the dish providing sweetness and tender texture in every bite.
- Garlic cloves: Adds punchy, aromatic notes that complement the spices beautifully.
- Fine salt: Enhances all the flavors without overpowering them.
- Chili powder: Brings warmth and complexity to the chili.
- Chipotle pepper in adobo: Delivers smokiness and heat that define this chili’s character.
- Ground cumin: Adds earthiness and depth to the spice mix.
- Ground cinnamon: Gives a subtle warmth and unexpected layer of flavor.
- Bay leaf: Infuses a delicate herbal note as the chili simmers.
- Black beans: Provide hearty protein and a creamy texture throughout.
- Diced tomatoes: Contribute juiciness and a slight tang that balances the sweetness.
- Vegetable broth: Forms the flavorful base that ties everything together.
- Ripe avocados: Add cooling creaminess and richness as a topping.
- Corn tortillas: For making crispy tortilla strips that add a delightful crunch.
- Optional garnishes (cilantro, red pepper flakes): For fresh brightness and extra heat if you like.
How to Make Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe
Step 1: Sauté the Veggies
Start by warming olive oil in a large, heavy-bottomed pot over medium heat. When the oil shimmers, toss in the chopped red onion, red bell peppers, and butternut squash along with a pinch of salt. Gently cook these until the onion becomes translucent and everything begins to soften, which sets the foundation for the depth in this chili’s flavor.
Step 2: Spice It Up
Lower the heat slightly and add the garlic, chili powder, chipotle peppers in adobo, cumin, and cinnamon. Stir constantly for about 30 seconds until the spices release their intoxicating aroma. This quick step is what transforms the dish and builds the smoky, warm profile that makes this Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe so special.
Step 3: Simmer to Perfection
Add the bay leaf, black beans, diced tomatoes with their juices, and vegetable broth. Stir to mix everything well. Cover the pot and let it simmer for about an hour, stirring occasionally. The simmer melds all the flavors together, cooks the butternut squash until tender, and thickens the chili to a hearty, comforting consistency. Taste halfway and add more chipotle if you want extra smokiness.
Step 4: Make Crispy Tortilla Strips
While the chili is nearing completion, slice stacked corn tortillas into thin strips. Heat a little olive oil in a skillet, then toss in the strips and sprinkle with salt. Cook, stirring occasionally until golden and crispy. These strips add the perfect crunch and contrast to the soft chili and creamy avocado topping.
Step 5: Final Touches
Remove the bay leaf from the chili, adjust seasoning with salt if needed, and get ready to assemble. Serve the piping hot chili in bowls topped generously with diced ripe avocado and crispy tortilla strips. Sprinkle with red pepper flakes or chopped cilantro for an extra layer of flavor and color, making it as inviting and exciting as it tastes.
How to Serve Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe
Garnishes
The simple garnishes elevate the entire dish. Creamy diced avocado cools the smokiness and adds richness, while crispy tortilla strips provide a delightful crunchy texture that contrasts perfectly with the tender chili. For a fresh, herbal punch, add chopped cilantro, and if you love heat, a sprinkle of red pepper flakes works wonders.
Side Dishes
This chili definitely stands on its own as a satisfying meal, but you can pair it with some warm corn tortillas or a crusty bread to sop up every bit of the flavorful sauce. A simple green salad with a tangy vinaigrette complements the chili’s bold flavors nicely, balancing the meal with freshness.
Creative Ways to Present
For a fun twist, try serving the chili as a filling for baked sweet potatoes or as a topping for nachos layered with cheese and jalapeños. You can also turn this Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe into a hearty stew served over rice or quinoa, making it versatile enough for any occasion or craving.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to ensure the flavors stay vibrant and the texture remains just right. It actually tastes even better the next day once the flavors have had extra time to meld.
Freezing
Want to save some for later? Freeze any leftover chili in freezer-safe containers for up to 3 months. Be sure to leave some room at the top for expansion. This way, you’ll have a delicious and nourishing meal ready to thaw and heat on busy days with minimal effort.
Reheating
Reheat the chili gently on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave it, covered, in short bursts stirring between intervals. Remember to add fresh avocado after reheating for that creamy freshness that completes the dish perfectly.
FAQs
Can I make this chili spicier?
Absolutely! You can increase the amount of chipotle peppers in adobo or add a pinch of cayenne pepper. The red pepper flakes garnish also provides an easy way to add a kick.
Is this recipe gluten-free?
Yes, this Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe is naturally gluten-free as long as you use corn tortillas and check that all your broth and canned ingredients are gluten-free certified.
Can I substitute the black beans?
Sure! You can swap black beans for pinto beans, kidney beans, or even chickpeas for a slightly different texture and flavor profile.
How do I store avocado if I want to prepare ahead?
Keep the diced avocado separate and add fresh just before serving to prevent browning. Alternatively, sprinkle diced avocado with a little lime juice to slow down oxidation.
Is it possible to make this recipe vegan?
This recipe is already vegan-friendly, using no animal products at all. Just double-check your broth to ensure it’s vegetable-based.
Final Thoughts
This Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe is one of those magical dishes that feels like a warm hug in a bowl. It balances smoky heat, natural sweetness, and creamy textures so beautifully that every spoonful is a delight. Whether you’re a seasoned vegetarian or just exploring meatless meals, this chili is a fantastic choice to brighten up your dinner table. Give it a try and see just how comforting and delicious vegetarian cooking can be!
Print
Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
- Diet: Vegetarian
Description
This Vegetarian Butternut Squash Chipotle Chili is a hearty and flavorful dish perfect for chilly days. Featuring tender butternut squash, smoky chipotle peppers, black beans, and a blend of spices, it delivers a satisfying vegetarian meal with a spicy kick. Topped with creamy diced avocado and crispy homemade tortilla strips, this chili balances textures and tastes beautifully for a nourishing and comforting dinner.
Ingredients
Chili Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 red bell peppers, chopped
- 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
- 4 garlic cloves, pressed or minced
- Fine salt, to taste
- 1 tablespoon chili powder
- ½+ tablespoon chopped chipotle pepper in adobo (start with ½ tablespoon and add more to taste)
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 bay leaf
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- 1 small can (14 ounces) diced tomatoes, including the liquid
- 2 cups vegetable broth or one 14-ounce can
Toppings
- 2 ripe avocados, diced
- 3 corn tortillas for crispy tortilla strips, or a handful of crumbled tortilla chips
- Optional garnishes: Chopped fresh cilantro and/or red pepper flakes
Instructions
- Prepare the Vegetables: In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped onion, red bell peppers, and cubed butternut squash along with â…› teaspoon fine salt. Cook, stirring occasionally, until the onions become translucent, about 5-7 minutes.
- Add Spices and Aromatics: Reduce the heat to medium-low and stir in the minced garlic, chili powder, ½ tablespoon chopped chipotle peppers in adobo, ground cumin, and cinnamon. Stir continuously for about 30 seconds until fragrant to bloom the spices.
- Simmer the Chili: Add the bay leaf, black beans, diced tomatoes with their juices, and vegetable broth to the pot. Stir well to combine all ingredients. Cover the pot and let it simmer gently for about 1 hour, stirring occasionally to prevent sticking. Taste halfway through and adjust the chipotle pepper quantity if you prefer more heat.
- Check for Doneness: The chili is ready when the butternut squash is tender and the liquid has thickened to a rich, hearty consistency. Remove the bay leaf and season with additional salt as needed.
- Make Crispy Tortilla Strips: While the chili simmers or just before serving, stack the corn tortillas and slice them into thin strips approximately 2 inches long and ¼ inch wide. Heat a drizzle of olive oil in a medium skillet over medium heat until shimmering. Add the tortilla strips, sprinkle with salt, and stir frequently. Cook for 4 to 7 minutes until golden brown and crispy. Drain on paper towels.
- Serve the Chili: Ladle the chili into bowls and top with the diced avocado and crispy tortilla strips. Add optional garnishes such as chopped fresh cilantro and a sprinkle of red pepper flakes for extra flavor. For spice enthusiasts, a drizzle of chipotle hot sauce is a perfect finishing touch.
Notes
- Adjust the amount of chipotle peppers to your preferred level of spiciness.
- Use fresh cooked black beans instead of canned for a more natural flavor.
- Make sure to drain the tortilla strips well to keep them crispy on top of the chili.
- If you don’t have chipotle peppers in adobo, smoked paprika and a small amount of cayenne pepper can be used as a substitute for smoky heat.
- This chili stores well and flavors deepen after a day; refrigerate leftovers and reheat gently.
