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
Scale
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.
