Chipotle Butternut Squash Chili Recipe Little Spice Jar

Enter: fall comfort food that’s accidentally vegan-friendly and loaded with tons of veggies and lots of my favorite protein — you guessed it, black beans! Each bowl of butternut squash chili is loaded with tender squash, fire-roasted tomatoes, tons of spices like cumin, chili powder, and all your other typical chili ingredients. Simmered in a base of stock and coffee, I’ve even added a hint of cocoa powder to this. Before you hit the little ‘x’ mark at the top of your screen – you should know this chili doesn’t taste like coffee or cocoa. These flavors are used to enhance the other flavors we’re using. And what you’re left with is a comforting bowl of squash and black bean chili that’s bursting with flavor. Now, if you’ve got a protein lover at home, you can easily brown off a pound of ground beef, ground turkey, or chicken and add it to the soup pot right before it starts to simmer. Let it all cook down, then serve it up with cornbread muffins for the ultimate meal.

Ingredients for butternut squash chili:

Onions: I like using red onion for this recipe. However, a yellow or even a white onion will also work here!Red Bell Pepper: Adds a hint of sweetness and plays beautifully with the butternut squash.Jalapeños: Add just a bit to add heat. We’ll take out the ribs and seeds so that it won’t be too intense. If you’re cooking for littles, feel free to swap this for a green bell pepper or a poblano pepper instead.Garlic cloves: Mince up some fresh garlic; it adds so much flavor to this recipe.Cooking liquids: I like to use a combination of coffee and vegetable broth or chicken broth. If you’re weirded out by the thought of using coffee, just use additional broth!Seasonings: You’ll need kosher salt, chili powder, smoked paprika, ground cumin, and cocoa powder for the seasonings. They’re all pretty typical for a chili recipe, except for the cocoa!Chipotle Peppers: You can use the minced peppers that come in a jar or the canned peppers packed in adobo sauce.Brown Sugar: Helps add just a touch of sweetness.Fire Roasted Diced Tomatoes: An essential ingredient for most chili recipes!Black Beans: I like to use 2 (15-ounce) cans of black beans, but you could also use pinto beans or even kidney beans instead.Butternut Squash: You’ll need a medium butternut squash that is about 2 pounds in weight. Be sure to peel and remove the seeds before dicing them into roughly 1-inch cubes.Cornmeal: I like to add cornmeal to help naturally thicken the chili a bit more. It’s an ingredient that I use in my chili con carne recipe too.Toppings: Bowls of chili are only as good as their toppings! Use cheddar cheese, sour cream, greek yogurt, cilantro, and anything else you like on top!