Butternut Squash & White Bean Chili
A delicious and nutritious chili combining the sweetness of butternut squash with creamy white beans, perfect for cozy dinners.
Ingrédients
Main Ingredients
- 1 medium butternut squash, peeled and diced Choose a ripe squash for the best flavor.
- 1 can 15 oz white beans, drained and rinsed Any canned beans like black beans or chickpeas can be used.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can 28 oz diced tomatoes Include juices.
- 2 cups vegetable broth Make sure it's gluten-free if needed.
- 1 tablespoon chili powder Adjust based on spice preference.
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil for cooking
Instructions
Preparation
- Gather all your ingredients. Peel and dice the butternut squash, chop the onion and bell pepper, and mince the garlic.
Cooking
- In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and bell pepper. Sauté until softened, about 5-7 minutes.
- Stir in the diced butternut squash and cook for about 5 minutes, stirring occasionally.
- Add the chili powder, cumin, salt, and pepper. Stir well to coat the vegetables.
- Incorporate the diced tomatoes and vegetable broth. Bring to a boil.
- Reduce heat to a gentle simmer, cover the pot, and allow it to simmer for 20-25 minutes, stirring occasionally.
- Add the drained white beans and cook for an additional 5 minutes.
- Taste the chili and adjust the seasoning as necessary. Serve hot.
Storage
- Let leftovers cool before transferring to airtight containers for storage.
- Store in the refrigerator for about 3-5 days or freeze for longer storage.
Notes
For extra flavor, add jalapeños or cayenne pepper. A squeeze of lime juice adds brightness, and fresh herbs enhance freshness.