Butternut Squash Chili


I, like many other Americans, needed to take the day off yesterday. I was tired physically and emotionally. So, it was a day of minimal news and internet. We shopped, we ate, and we rested. We are refreshed.

This chili is perfect for these days. You can make it in a slow cooker or on a stove top. Up to you but I love the smell of the cooking chili during the day.

Verdict: My family loves this. It is hearty and warming on those cool fall evenings. You can top it with cheese, sour cream, tortilla chips, or even Fritos.

I served this with a side of our Sweet Potato Bread (click for link to recipe).

Butternut Squash Chili

  • Servings: 6-8 large bowls
  • Difficulty: easy
  • Print

Ingredients:

  • ¼ cup butter 
  • 1 large sweet onion, chopped
  • 2 Poblano peppers, seeded and chopped
  • 4-6 cloves garlic, minced finely
  • 1 whole butternut squash, peeled, seeded, and cut into 1/2 inch cubes
  • 3 (15 oz) cans beans – your choice(kidney, pinto, navy, white…) drained and rinsed
  • 1 (28 oz) can diced fire roasted tomatoes
  •  2 cups vegetable broth
  • 1 (5 oz) cans chopped green chiles, mild or medium
  • 1 (16 oz) can corn, drained
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and pepper, to taste

Directions:

  1. Prep and chop all the produce.
  2. Place all ingredients in a large slow cooker. Cook covered on low for 5-7 hours.
  3. Once the squash is fork-tender, remove the bay leaf. Taste, and adjust spices to your liking. Serve hot topped with your favorite toppings.

6 Comments Add yours

  1. It was so warm here, I was able to cleanup my herb garden in preparation for winter. 🍁🍂🌾

    Like

  2. What a wonderful idea! YUMMY.

    Like

  3. This looks very tasty, Marci.

    Like

  4. masgautsen says:

    Looks like a real treat!

    Like

    1. koolaidmoms says:

      Thank you!

      Like

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