Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 2 lbs butternut squash, peeled and cut into 1/2-inch cubes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 chipotle pepper in adobo, minced
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil over medium high heat. Add the diced onion, bell pepper, and jalapeño. Sauté for 5–7 minutes until the onions become translucent and slightly golden. This creates the aromatic base for Butternut Squash Chili.
  2. Stir in the minced garlic and cook for 60 seconds until it smells pungent and nutty. Don't let it brown or it will turn bitter.
  3. Add the tomato paste, chili powder, cumin, smoked paprika, and cinnamon. Stir constantly for 2 minutes until the paste darkens. This blooms the spices in the oil.
  4. Toss in the cubed butternut squash and stir to coat every piece in the spices.
  5. Pour in the crushed tomatoes, vegetable broth, and minced chipotle pepper into the Butternut Squash Chili pot.
  6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until the squash is tender when pierced with a fork but still holds its shape.
  7. Stir in the black beans and simmer uncovered for 5–10 minutes until the liquid thickens and bubbles slowly.
  8. Taste and adjust seasoning with salt and black pepper as needed.