Butternut Chili Recipe Vegetarian: Easy and Delicious Meal

As the chilly evenings roll in, there’s nothing quite like a warm, hearty bowl of chili to comfort your soul. Butternut chili is a delicious twist on the classic, combining the natural sweetness of butternut squash with robust spices and wholesome vegetables.

This vegetarian recipe offers a perfect balance of flavors and textures, making it an ideal meal for both meat-eaters and plant-based eaters alike. Whether you’re looking for a nutritious weeknight dinner or a crowd-pleasing dish to share, this butternut chili is simple to prepare and packed with nutrients.

It’s loaded with fiber, vitamins, and a delightful depth of flavor – all without the need for meat. Plus, it’s flexible enough to customize with your favorite beans or spice levels.

Ready to cozy up with a bowl of this vibrant, comforting chili? Let’s dive into the recipe!

Why You’ll Love This Recipe

This butternut chili recipe is a game-changer for anyone seeking a vegetarian meal that is flavorful, filling, and easy to make. Here’s why it stands out:

• Sweet and Savory Harmony: The natural sweetness of butternut squash pairs beautifully with smoky chili spices, creating a perfectly balanced flavor profile.
• Hearty and Nutritious: Packed with beans, vegetables, and spices, this chili is rich in fiber, vitamins A and C, and plant-based protein.
• Simple and Versatile: Easy to prepare with pantry staples, and customizable with your favorite beans or additional veggies.
• Comfort Food with a Healthy Twist: Enjoy all the warmth and satisfaction of traditional chili without the heaviness of meat.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled and diced into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 jalapeños, seeded and minced (optional for heat)
• 1 (14-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Optional toppings: shredded cheese, sour cream, avocado slices, or vegan alternatives

Equipment

• Large heavy-bottomed pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Stovetop burner

Instructions

1. Prepare the butternut squash: Peel the squash, remove seeds, and dice it into 1-inch cubes. Set aside.
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, and cook until translucent, about 5 minutes.
3. Add garlic and peppers: Stir in the minced garlic, diced red and green bell peppers, and jalapeños if using. Sauté for another 3-4 minutes until softened.
4. Add spices: Sprinkle in the cumin, smoked paprika, chili powder, and oregano. Stir well to coat the vegetables and let the spices bloom for about 1 minute.
5. Add butternut squash and liquids: Add the diced butternut squash to the pot, then pour in the diced tomatoes and vegetable broth. Stir to combine.
6. Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the butternut squash is tender.
7. Add beans: Stir in the black beans and kidney beans. Continue to simmer uncovered for another 10 minutes, allowing the chili to thicken slightly.
8. Season and finish: Taste and season with salt and pepper as desired. Remove from heat and stir in the fresh lime juice for a bright finish.
9. Serve: Ladle the chili into bowls and garnish with chopped cilantro and any optional toppings you prefer.

Tips & Variations

For a creamier texture, stir in a splash of coconut milk just before serving.

Swap out the beans for chickpeas or pinto beans to mix up the flavors.

If you prefer a smoky heat, add a chipotle pepper in adobo sauce with the spices.

To make this chili in a slow cooker, combine all ingredients except beans and lime juice, cook on low for 6-8 hours, then add beans and lime juice in the last 30 minutes.

Nutrition Facts

Serving Suggestions

This butternut chili is wonderfully versatile when it comes to serving. For a complete meal, consider pairing it with warm, crusty bread or cornbread for dipping.

You can also serve it over a bed of fluffy rice or quinoa to add extra heartiness.

To add freshness and contrast, top your chili with diced avocado, a dollop of sour cream or Greek yogurt, shredded cheddar cheese, and a sprinkle of chopped green onions or fresh cilantro. For vegan options, use plant-based sour cream and cheese alternatives.

Looking for more cozy vegetarian dishes? Check out our Harvest Hash Recipe for a delicious and easy fall comfort food, or try the Lion’S Mane Mushroom Crumble Recipes for a savory mushroom delight.

Conclusion

There’s something truly special about a bowl of chili that warms you from the inside out, and this vegetarian butternut chili delivers just that. It’s a nourishing, flavorful dish that celebrates the natural sweetness of butternut squash alongside the smoky, spicy kick we all love in chili.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your rotation, this recipe is approachable and satisfying.

With simple ingredients and straightforward steps, it’s a meal that fits perfectly into busy weeknights and relaxed weekend cooking alike. Don’t forget to personalize it with your favorite beans, spice levels, and toppings for a truly unique bowl every time.

For more savory recipes to inspire your kitchen, explore our Instant Pot Rabbit Recipe or indulge in the creamy goodness of our Halibut Dip Recipe. Happy cooking and stay cozy!

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