If you’re craving a cozy and flavorful meal that feels like a warm hug on a chilly day, I have just the thing for you: the Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe. This dish combines the sweetness of butternut squash with the smokiness of chipotle peppers, balanced by hearty black beans and the creaminess of fresh avocado. Every spoonful is a delightful blend of textures and flavors that make this chili not only satisfying but also nourishing. It’s a perfect go-to for anyone wanting a comforting, vegetarian-friendly bowl full of bold and vibrant tastes.
Ingredients You’ll Need
The magic behind this Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe lies in its straightforward, wholesome ingredients. Each one plays a vital role—bringing color, texture, or depth to the pot without overwhelming the palate. From the tender butternut squash to the smoky chipotle peppers, every addition works harmoniously to create a memorable meal.
- 2 tablespoons olive oil: Essential for sautéing and building the base flavor.
- 1 medium red onion, chopped: Adds sweetness and a savory foundation.
- 2 red bell peppers, chopped: Provides a fresh, vibrant crunch and natural sweetness.
- 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes: The star ingredient offering creaminess and subtle sweetness.
- 4 garlic cloves, pressed or minced: Infuses fragrant warmth and depth.
- Fine salt, to taste: Enhances and balances all the flavors.
- 1 tablespoon chili powder: Brings a cozy, smoky heat essential for chili.
- ½+ tablespoon chopped chipotle pepper in adobo: Adds a smoky fire—adjust based on your spice preference.
- 1 teaspoon ground cumin: Gives earthiness and a hint of warmth.
- ¼ teaspoon ground cinnamon: Provides a surprising touch of sweetness and complexity.
- 1 bay leaf: Offers subtle herbal notes during simmering.
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans: Adds protein and hearty texture to the chili.
- 1 small can (14 ounces) diced tomatoes, including the liquid: Builds body and tanginess.
- 2 cups vegetable broth or one 14-ounce can: Keeps everything simmering together and deepens flavor.
- 2 ripe avocados, diced: Bring a creamy, cooling contrast when served on top.
- 3 corn tortillas for crispy tortilla strips, or a handful of crumbled tortilla chips: Adds crunchy texture for a delightful bite.
- Optional garnishes: Chopped fresh cilantro and/or red pepper flakes: Adds fresh brightness and a hint of extra heat.
How to Make Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe
Step 1: Sauté the Vegetables
Begin by warming 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat. Once shimmering, toss in the chopped onion, red bell peppers, and the cubed butternut squash with a pinch of salt. Stir occasionally as the onions turn translucent, letting the peppers and squash soften gently. This step sets the stage, releasing essential moisture and developing a sweet, aromatic base.
Step 2: Add Spices and Simmer
Reduce the heat to medium-low and stir in the minced garlic, chili powder, ½ tablespoon of chopped chipotle peppers, cumin, and cinnamon. Stir constantly for about 30 seconds until the spices become fragrant, filling your kitchen with a smoky, warm aroma. Next, add the bay leaf, black beans, diced tomatoes with their juices, and vegetable broth. Cover and let the chili simmer for roughly one hour, stirring occasionally. Pause midway to taste and add more chipotle if you want more heat. This slow simmer allows the flavors to meld beautifully and the squash to turn perfectly tender.
Step 3: Finish the Chili
Your chili is ready when the butternut squash is soft and the liquid has reduced enough to give you that rich, hearty consistency. Remove the bay leaf and season with salt to your liking. This final adjustment lets all the flavors come together harmoniously, making every spoonful deeply satisfying.
Step 4: Prepare Crispy Tortilla Strips
While the chili simmers or just before serving, stack your corn tortillas and slice them into thin strips about 2 inches long and ¼ inch wide. Heat a little olive oil in a skillet over medium heat until shimmering, then toss the strips in with a pinch of salt. Stir occasionally as they crisp up and turn golden, which should take around 4 to 7 minutes. Drain them on paper towels to remove excess oil. These crunchy strips perfectly complement the silky chili and creamy avocado.
Step 5: Assemble and Serve
Ladle the steaming chili into bowls and top generously with crispy tortilla strips and diced avocado. For an extra touch, sprinkle with fresh cilantro or red pepper flakes if you love a pop of heat. If you’re a spicy-food enthusiast, a drizzle of chipotle hot sauce can take this dish over the edge. The combination of smoky, creamy, crunchy, and fresh is absolutely dreamy.
How to Serve Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe
Garnishes
Fresh garnishes can elevate this chili from great to unforgettable. I love adding plenty of diced avocado for its creaminess that cools the heat. Chopped cilantro adds a fresh, herbal note, and a sprinkle of red pepper flakes offers an additional kick. The crispy tortilla strips bring in a textural contrast that delights each bite.
Side Dishes
This Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe is wonderfully versatile with sides. Serve it alongside a crisp green salad for a light complement or with warm cornbread for extra heartiness. A bowl of steamed rice or quinoa is also fabulous if you want more substance, soaking up every drop of the chili’s rich sauce.
Creative Ways to Present
For a fun twist, try serving this chili in small mason jars or bread bowls to impress guests or family members. You can also layer it with dollops of sour cream or vegan yogurt for creaminess. Another idea is to turn it into a chili-topped baked potato meal, piling all the toppings on a split, fluffy potato. The key is celebrating the vibrant textures and flavors packed into this dish.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe keep beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making the next day’s meal even better. Just be sure to store diced avocado separately and add fresh before serving to keep it vibrant.
Freezing
This chili freezes wonderfully if you want to prep ahead or save extras. Portion it into freezer-safe containers or bags, leaving some space for expansion. It will keep up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results or defrost gently on the stove.
Reheating
Reheat your chili slowly on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of vegetable broth or water if it gets too thick. Remember to top with fresh diced avocado and crispy tortilla strips after reheating for that fresh, satisfying finish each time.
FAQs
Can I make this chili spicier?
Absolutely! The recipe is quite adaptable. You can increase the amount of chipotle peppers in adobo or add fresh chopped jalapeños for extra heat. Just add a little at a time, tasting as you go to reach your perfect spice level.
Is this recipe gluten-free?
Yes, the Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe is naturally gluten-free as long as you use gluten-free corn tortillas or tortilla chips. Always double-check labels if buying packaged ingredients to be safe.
Can I use other beans besides black beans?
Definitely! While black beans compliment this chili beautifully with their texture and flavor, you can substitute with kidney beans, pinto beans, or even chickpeas to suit your preferences or pantry supplies.
What if I don’t have butternut squash?
If butternut squash isn’t available, you can swap in similar winter squash varieties like acorn squash or kabocha. Sweet potatoes could also be a good alternative, offering a comparable sweetness and texture.
Can I make this recipe vegan?
Yes! This chili is already vegetarian and naturally vegan as long as you avoid garnishes like sour cream or cheese. Using vegetable broth ensures it stays plant-based and wholesome.
Final Thoughts
If you’re in search of a vibrant, comforting meal that’s packed with flavor and wholesome ingredients, you absolutely must try this Vegetarian Butternut Squash Chipotle Chili with Avocado Recipe. It’s the kind of dish that’s easy to make yet feels impressively special, perfect for sharing or savoring solo on a relaxed evening. Give it a try—you’re going to fall in love with its unique combination of smoky, sweet, creamy, and crunchy elements all in one bowl.
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-inspired
- Diet: Vegetarian
Description
This Vegetarian Butternut Squash Chipotle Chili is a hearty, comforting dish perfect for chilly days. Combining tender butternut squash with smoky chipotle peppers, black beans, and warm spices, this chili offers layers of rich flavors. Topped with creamy avocado and crispy tortilla strips, it creates a delightful mix of textures and taste in every bite.
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
Garnishes
- 2 ripe avocados, diced
- 3 corn tortillas for crispy tortilla strips, or a handful of crumbled tortilla chips
- Optional: Chopped fresh cilantro
- Optional: Red pepper flakes
Instructions
- Prepare the Base: 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 butternut squash along with â…› teaspoon salt. Cook, stirring occasionally, until the onions become translucent, about 5-7 minutes.
- Add Spices and Aromatics: Reduce the heat to medium-low. Stir in the garlic, chili powder, ½ tablespoon chopped chipotle peppers, ground cumin, and ground cinnamon. Cook while stirring constantly for about 30 seconds until fragrant. Add the bay leaf, black beans, diced tomatoes with their juices, and vegetable broth. Stir thoroughly to combine.
- Simmer the Chili: Cover the pot and let the chili simmer gently for about 1 hour. Stir occasionally and check the seasoning halfway through cooking. Add more chopped chipotle peppers if you prefer extra heat. The chili is done when the butternut squash is tender and the liquid has thickened to a hearty consistency. Remove the bay leaf and adjust salt to taste.
- Make Crispy Tortilla Strips: Stack the corn tortillas and slice 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 lightly with salt, and stir frequently. Cook for 4 to 7 minutes until the strips turn golden and crisp. Transfer them to a plate lined with paper towels to drain excess oil.
- Serve and Garnish: Ladle the chili into bowls. Top generously with diced avocado and crispy tortilla strips. Optionally, sprinkle with chopped cilantro and red pepper flakes for added flavor. For those who enjoy extra spice, serve with chipotle hot sauce on the side.
Notes
- The amount of chipotle pepper can be adjusted to control the heat level of the chili.
- Using fresh butternut squash enhances sweetness; you can substitute with frozen cubes if necessary but adjust cooking time accordingly.
- To make this recipe vegan, ensure tortillas do not contain lard and check that broth is vegetable-based.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
- For a quicker version, you can use canned butternut squash purée but the texture will differ.
