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
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
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.
