Craving a warm, hearty, and healthy meal that’s incredibly easy to make? This One Pot Butternut Squash Chili is your answer! This recipe delivers a rich, flavorful chili experience, packed with nutrients and requiring minimal cleanup. Perfect for busy weeknights, vegetarian comfort food, or a delightful twist on traditional chili. Its balanced flavors and creamy texture will have everyone asking for seconds.
What is One Pot Butternut Squash Chili?
One Pot Butternut Squash Chili is a delicious and nourishing vegetarian chili that combines the sweetness of butternut squash with the savory warmth of chili spices. Unlike traditional chili recipes that rely heavily on meat, this version features butternut squash as the star, adding a natural sweetness and creamy texture that’s both satisfying and unique. Beans provide protein and fiber, while tomatoes, onions, and chili powder contribute depth of flavor.
The magic of this recipe lies in its simplicity – everything cooks together in a single pot, minimizing both cooking time and cleanup. It’s a fantastically adaptable recipe, allowing for additions like corn, bell peppers, or different types of beans. The result is a hearty, comforting, and vibrant chili that’s perfect for cooler weather, meal prepping, or a simple and healthy weeknight dinner. So, why not give this cozy and flavorful chili a try? You might just find a new favorite!
Key Ingredients for One Pot Butternut Squash Chili:
- 1 tablespoon olive oil: For sautéing the vegetables and adding flavor.
- 1 medium onion, chopped: Provides a savory base for the chili.
- 2 cloves garlic, minced: Adds pungent aroma and flavor.
- 1 red bell pepper, chopped: Contributes sweetness and texture.
- 1 butternut squash (about 2 pounds), peeled, seeded, and cubed: The star ingredient, offering sweetness and creaminess.
- 1 (15-ounce) can black beans, rinsed and drained: Adds protein and fiber.
- 1 (15-ounce) can kidney beans, rinsed and drained: Contributes to the chili’s heartiness.
- 1 (28-ounce) can crushed tomatoes: Forms the base of the chili sauce.
- 1 (15-ounce) can diced tomatoes, undrained: Adds texture and acidity.
- 1 cup vegetable broth: Helps to create the right consistency and adds flavor.
- 2 tablespoons chili powder: Essential for that classic chili flavor.
- 1 teaspoon cumin: Adds warmth and earthiness.
- 1/2 teaspoon smoked paprika: Enhances the smoky flavor profile.
- 1/4 teaspoon cayenne pepper (optional): For a touch of heat.
- 1 teaspoon salt: To balance the flavors.
- 1/2 teaspoon black pepper: Adds a subtle bite.
- Toppings (optional): Sour cream, shredded cheese, avocado, cilantro, green onions, tortilla chips.
How to Make One Pot Butternut Squash Chili:
This One Pot Butternut Squash Chili is incredibly easy to make! Ready in just about 45 minutes, it’s a flavorful combination of sweet butternut squash, hearty beans, and warming spices, all simmered together in one pot for minimal cleanup. The butternut squash becomes wonderfully tender, creating a creamy and satisfying texture that makes this chili a standout.
Step-by-Step Instructions:
Step 1: Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic and chopped bell pepper. Cook for another 2-3 minutes, until fragrant and the bell pepper is slightly softened. This step releases the flavors of the aromatics, building a flavorful base for the chili.
Step 2: Add the Butternut Squash and Spices
- Add the cubed butternut squash to the pot.
- Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Cook, stirring occasionally, for about 3-5 minutes, allowing the spices to coat the butternut squash and release their aromas. Toasting the spices briefly enhances their flavor, adding depth to the chili.
Step 3: Simmer the Chili
- Pour in the crushed tomatoes, diced tomatoes (undrained), and vegetable broth.
- Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the butternut squash is tender and easily pierced with a fork. The simmering process allows the flavors to meld together and the butternut squash to become soft and creamy.
Step 4: Add the Beans and Finish
- Stir in the rinsed and drained black beans and kidney beans.
- Continue to simmer, uncovered, for another 5-10 minutes, allowing the beans to heat through and the chili to thicken slightly. Taste and adjust seasonings as needed. At this stage, consider adding a squeeze of lime juice for a bit of brightness, if desired.
Step 5: Serve and Enjoy
- Ladle the One Pot Butternut Squash Chili into bowls.
- Garnish with your favorite toppings, such as sour cream, shredded cheese, avocado, cilantro, green onions, or tortilla chips. The toppings add texture and flavor, creating a customized chili experience.
Why You’ll Love This One Pot Butternut Squash Chili:
This Butternut Squash Chili is the ultimate comfort food with a healthy twist! The main highlight is undoubtedly the creamy, sweet butternut squash that balances beautifully with the smoky spices, making each bite a delightful experience. Making chili at home is also a huge win for your wallet! Compared to ordering takeout or buying pre-made chili, you’ll save significantly while enjoying a much healthier and fresher meal.
The toppings are where you can really get creative – think cool sour cream or creamy avocado to contrast the warmth of the chili, or spicy jalapeños and crispy tortilla chips for that extra kick and crunch. If you enjoy this recipe, you might also like our Sweet Potato Black Bean Chili for another delicious and healthy chili alternative. Why not whip up a pot of this flavorful and budget-friendly chili tonight?
What to Serve One Pot Butternut Squash Chili With:
This One Pot Butternut Squash Chili is fantastic on its own, but it’s even better with some delicious accompaniments. Consider serving it with:
- Cornbread: A classic pairing that complements the sweetness of the butternut squash.
- Tortilla Chips: For scooping and adding a satisfying crunch.
- A dollop of sour cream or Greek yogurt: Adds a cool and tangy contrast.
- A sprinkle of shredded cheese: Cheddar, Monterey Jack, or pepper jack are all great choices.
- Fresh cilantro: For a burst of freshness.
- A side salad: A light and refreshing salad balances the richness of the chili.
- Avocado slices: Adds creaminess and healthy fats.
Top Tips for Perfecting One Pot Butternut Squash Chili:
- Roast the Butternut Squash: For an even deeper flavor, roast the cubed butternut squash with a drizzle of olive oil and a sprinkle of salt and pepper at 400°F (200°C) for about 20 minutes before adding it to the chili.
- Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of chili powder and omit the cayenne pepper. For more heat, add an extra pinch of cayenne or a chopped jalapeño pepper.
- Add Corn: For added sweetness and texture, stir in a cup of frozen or canned corn during the last 10 minutes of cooking.
- Use Different Beans: Feel free to substitute or combine different types of beans, such as pinto beans, cannellini beans, or great northern beans.
- Make it Creamier: For an extra creamy chili, use an immersion blender to partially blend the chili before adding the beans.
- Don’t Overcook the Squash: Overcooked squash becomes mushy. Check for doneness around 25 minutes of simmering.
- Add a touch of sweetness: A tablespoon of maple syrup or brown sugar can enhance the natural sweetness of the butternut squash.
5 Facts about One Pot Butternut Squash Chili:
- Nutrient-Rich: Butternut squash is packed with vitamins A and C, as well as fiber and antioxidants.
- Vegetarian and Vegan Options: This recipe is naturally vegetarian and can easily be made vegan by omitting the sour cream or cheese topping.
- Budget-Friendly: Made with inexpensive ingredients, this chili is a great way to enjoy a delicious and healthy meal on a budget.
- Freezer-Friendly: This chili freezes well, making it perfect for meal prepping or saving leftovers for a later date.
- Adaptable Recipe: You can easily customize this recipe to your liking by adding different vegetables, beans, or spices.
Storing and Reheating Tips:
Storing:
- Allow the chili to cool completely before storing.
- Transfer the cooled chili to an airtight container.
- Refrigerate for up to 3-4 days.
- For longer storage, freeze the chili in freezer-safe containers or bags for up to 2-3 months. Be sure to remove as much air as possible to prevent freezer burn.
Reheating:
- Refrigerated Chili: Reheat the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl, stirring every minute until heated through.
- Frozen Chili: Thaw the frozen chili in the refrigerator overnight. Then, reheat as described above. If you’re in a hurry, you can reheat the chili directly from frozen in a saucepan over low heat, adding a splash of water or broth if needed to prevent sticking. Stir frequently until heated through.
Final Thoughts:
This One Pot Butternut Squash Chili is a fantastic addition to your recipe repertoire, offering a delicious, healthy, and convenient meal option for any occasion. Its creamy texture, balanced flavors, and minimal cleanup make it a winner. It’s time to cozy up with a warm bowl of this delightful chili and enjoy the flavors of fall!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
One Pot Butternut Squash Chili FAQs:
Q: Can I use frozen butternut squash?
A: Yes! Frozen cubed butternut squash works perfectly in this recipe. There’s no need to thaw it beforehand; just add it directly to the pot.
Q: Can I make this chili in a slow cooker?
A: Absolutely! Sauté the onions, garlic, and bell pepper as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I add meat to this chili?
A: Certainly! If you prefer a meaty chili, you can add a pound of ground beef, ground turkey, or sausage. Brown the meat in the pot before adding the vegetables.
Q: Is this chili spicy?
A: The spice level is easily adjustable. The recipe includes 1/4 teaspoon of cayenne pepper for a touch of heat, but you can omit it if you prefer a milder flavor. Or, you can increase the amount for a spicier chili.
Q: Can I freeze this chili?
A: Yes, this chili freezes exceptionally well. Store in freezer-safe containers for up to 3 months.
Q: Can I make this recipe vegan?
A: Absolutely! Simply omit any dairy-based toppings like sour cream or cheese. The chili itself is naturally vegan.
Q: What if I don’t have vegetable broth?
A: Chicken broth or water can be used as a substitute for vegetable broth. If using water, you may want to add a bouillon cube for extra flavor.