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butternut squash and kidney bean chili

sandra
Enjoy a hearty Butternut Squash and Kidney Bean Chilli, packed with bold flavors, protein, and warmth—perfect for a cozy, nutritious meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner
Cuisine Mexican-Inspired
Servings 4 peoples
Calories 280 kcal

Ingredients
  

Main Ingredients

  • 1 small butternut squash peeled, seeded, and diced (adds natural sweetness and a creamy texture)
  • 1 can 15 oz kidney beans, drained and rinsed (rich in protein and fiber)
  • 1 can 15 oz diced tomatoes (creates a flavorful, tangy base)
  • 1 cup vegetable broth adjust for desired consistency
  • 1 small onion finely chopped (adds depth and aroma)
  • 2 cloves garlic minced (enhances the savory notes)
  • 1 bell pepper diced (adds color and crunch)

Essential Spices & Seasonings

  • 1 ½ tsp chili powder for a warm, smoky kick
  • 1 tsp cumin earthy and aromatic
  • ½ tsp smoked paprika adds a deep, rich flavor
  • ½ tsp ground cinnamon enhances the butternut squash’s sweetness
  • Salt and black pepper to taste

Optional Add-Ins & Garnishes

  • 1 small jalapeño diced (for extra heat)
  • ½ cup corn adds a slight sweetness and texture
  • Fresh cilantro chopped (for a burst of freshness)
  • Juice of ½ lime brightens up the flavors
  • Avocado slices or vegan sour cream for creaminess
  • Tortilla chips or cornbread perfect for scooping!
  • With all these ingredients ready to go you’re just a few steps away from a warm, hearty bowl of chili. Let’s move on to the cooking process!

Instructions
 

Step 1: Sauté the Aromatics

  • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  • Add the chopped onion and bell pepper and cook for about 3–4 minutes, stirring occasionally until they soften.
  • Stir in the minced garlic, chili powder, cumin, smoked paprika, and cinnamon. Cook for 30 seconds, just until the spices release their aroma.

Step 2: Build the Chili Base

  • Add the diced butternut squash and stir to coat it in the aromatic spice mixture.
  • Pour in the diced tomatoes (with their juices) and vegetable broth, stirring well to combine.
  • Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 15–20 minutes, or until the butternut squash becomes tender.

Step 3: Add the Kidney Beans & Adjust Flavor

  • Stir in the drained kidney beans and let the chili simmer for another 5–7 minutes. This allows the flavors to meld together beautifully.
  • Taste and adjust seasoning with salt and black pepper as needed. If you prefer a bit more heat, add a pinch of red pepper flakes or diced jalapeño.

Step 4: Final Touches & Serving

  • Once the chili has thickened to your liking, squeeze in fresh lime juice for a bright, zesty finish.
  • Remove from heat and let it sit for a couple of minutes to allow the flavors to deepen.
  • Serve hot, topped with chopped cilantro, avocado slices, or a dollop of vegan sour cream. Pair it with tortilla chips, rice, or warm cornbread for an even heartier meal.
  • Now, grab a spoon and enjoy this rich, comforting chili that’s as nourishing as it is delicious!

Pro Tips and Variations

  • Want to take your butternut squash and kidney bean chili to the next level? Here are some expert tips and delicious variations to customize this hearty dish to your liking.

Notes

 Nutrition Information (Per Serving):
  • Calories: 280 kcal
  • Protein: 10g
  • Carbohydrates: 45g
  • Fiber: 12g
  • Fat: 6g
  • Saturated Fat: 1g
  • Sodium: 480mg
  • Sugar: 9g
Keyword Butternut Squash and Kidney Bean Chili