This recipe is the seventh in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!
This is one of my more recent “favorite recipe” discoveries. I love squash and chili, so even though this is a meatless (and vegan) recipe I knew I wanted to try it when I spotted it. I think Steve and I were both a little bit nervous, as I added non-meat ingredients to the pot, that it wouldn’t satisfy us. The chili smelled SO good while it was simmer on the stove, and once I tasted it I was not disappointed.
This chili works so well because there is good flavor and lots of textures, just like any other great chili. There’s a good amount of chopping and dicing involved, but then everything just simmers on the stove for a while. I think of squash as something that takes a long time to cook, but in this case it really doesn’t take more than 30 minutes or so. A super flavorful chili in under an hour? Sounds good to me!
This recipe is from Cookie + Kate and I’ve hardly modified it (and I, somehow, tend to modify even the best recipes, so this is really saying something!). I’ve changed very little about the flavors, mostly just the ratios of different ingredients. Red peppers are crazy expensive here, and I can never find a squash as small as the recipe calls for, so I add more squash and less red pepper. I tend to increase the amount of onion, too, because we just love onions. Don’t skip the crispy tortilla strips!!! I typically cut up 2 tortillas, when the chili is almost done, spray with olive oil, sprinkle with salt, and put them in the toaster oven until crispy. It really adds a nice dynamic to the taste of the whole bowl of chili.
Chipotle Butternut Squash Chili
Recipe Source: Cookie + Kate
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 butternut squash (in the 2 lb. range), peeled and diced
- 4 cloves garlic, minced (I’ve also subbed in about 2 t garlic powder)
- 2 T olive oil
- 1 T chili powder
- 1 t cumin
- 1/2 chipotle pepper in adobo, minced (add more or less to taste)
- 14 oz can petite diced tomatoes (liquid included)
- 3 c cooked black beans (or 2 cans)
- 14 oz vegetable broth (my preference is 2 c water + 2 tsp better than bouillon)
- 2 corn tortillas
- 1 avocado, diced
- Heat the olive oil over medium heat in a large pot (dutch oven, stock pot, etc.).
- When the oil is warm add the diced veggies: red onion, red bell pepper, butternut squash, garlic. Cook, stirring every minute or two, just until the onions start to soften.
- Add the cumin, chipotle pepper, tomatoes, black beans, and broth. Stir well. Bring to a boil, then reduce to medium low heat (basically, a simmer) and cover. The chili is done when the butternut squash is soft and tender.
- As the chili is nearing being done, make the tortilla strips. Spray each tortilla with olive oil spray and spinkle with salt. Cut into strips. Bake at 350° F for about 12 minutes, or until crispy and golden brown (I use my toasted oven for this).
- Serve chili with the tortilla strips and the diced avocado.