Butternut Squash Chili

This hearty and flavorful Butternut Squash Chili is a perfect blend of savory and sweet, making it an ideal dish for the colder months. The natural sweetness of the butternut squash pairs beautifully with the smoky and spicy flavors of the chili, creating a comforting and nutritious meal. Packed with vegetables, beans, and a rich tomato base, this chili is not only satisfying but also a great way to incorporate more plant-based ingredients into your diet. Whether you’re serving it for a cozy family dinner or a potluck, this chili is sure to be a hit.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) tomato sauce
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 tablespoon maple syrup (optional)
• Fresh cilantro, chopped, for garnish
• Sour cream or vegan alternative, for serving (optional)

Instructions:

1. Prepare the butternut squash: Start by peeling and cubing the butternut squash into bite-sized pieces. Set aside.
2. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic, diced red and yellow bell peppers, and continue to sauté for another 3-4 minutes until the peppers are slightly tender.
3. Add the spices: Stir in the chili powder, cumin, smoked paprika, ground cinnamon, and cayenne pepper (if using). Cook for 1-2 minutes to allow the spices to become fragrant.
4. Add the squash and liquids: Add the cubed butternut squash to the pot, along with the diced tomatoes, tomato sauce, and vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the butternut squash is tender.
5. Add the beans: Once the squash is tender, stir in the black beans and kidney beans. Simmer for another 10 minutes to allow the flavors to meld together. If desired, add the maple syrup for a touch of sweetness.
6. Season and serve: Taste the chili and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and a dollop of sour cream or a vegan alternative if desired.

Enjoy this Butternut Squash Chili on its own or with a side of crusty bread or cornbread for a complete meal.