Butternut Squash Chipotle Chili



Serves: 6



2 tbsp extra virgin olive oil

1 medium red onion, chopped

2 red bell peppers, chopped

1 butternut squash, peeled and cubed

4 garlic cloves, pressed or minced

2 tbsp chili powder

1 tbsp chopped chipotle pepper in adobo sauce

1 tsp ground cumin

¼ tsp ground cinnamon

1 bay leaf

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) red kidney beans, rinsed and drained

1 small can (14 oz) diced tomatoes, including the liquid

2 cups no-salt-added vegetable broth

1 can (5.5 oz) tomato paste

Garnish: avocado slices, cilantro



  1. In a large stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions turn translucent.
  2. Turn the heat down to medium-low and add the garlic, chili powder, chopped chipotle pepper, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds.
  3. Add the bay leaf, beans, tomatoes and their juices, broth and tomato paste. Stir to combine and cover for about 1 hour, stirring occasionally.
  4. You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing a thicker chili consistency. Remove the bay leaf.
  5. Serve the chili topped with avocado slices, cilantro or any garnish of choice. Enjoy!


Recipe adapted from Cookie and Kate