This Golden Butternut Squash Chili is a comforting, plant-based main course that brings warmth to any table. The sweetness of the roasted squash balances beautifully with the earthy depth of cumin, chili powder, and allspice. Bright notes from fresh cilantro, parsley, and orange zest cut through the richness, while red kidney beans add heartiness and protein. Perfect for chilly evenings, this dish is simple to prepare yet packed with complex flavors. It’s a satisfying meal that tastes even better the next day as the spices meld together. Ideal for weeknight dinners or potlucks, it serves a crowd with ease and requires minimal active cooking time.
Golden Butternut Squash Chili
Description
This Golden Butternut Squash Chili is a comforting, plant-based main course that brings warmth to any table. The sweetness of the roasted squash balances beautifully with the earthy depth of cumin, chili powder, and allspice. Bright notes from fresh cilantro, parsley, and orange zest cut through the richness, while red kidney beans add heartiness and protein. Perfect for chilly evenings, this dish is simple to prepare yet packed with complex flavors. It's a satisfying meal that tastes even better the next day as the spices meld together. Ideal for weeknight dinners or potlucks, it serves a crowd with ease and requires minimal active cooking time.Ingredients
Directions
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Heat olive oil in a large, heavy pot over medium heat.
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Add diced onions, garlic, and red bell peppers to the pot.
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Cook for 10 minutes, stirring occasionally, until the vegetables are softened and wilted.
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Add chili powder, cumin, allspice, oregano, and red pepper flakes.
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Cook for 1 minute longer, stirring constantly to coat the vegetables with the spices and release their aroma.
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Stir in the chopped tomatoes with their juices, red wine, diced butternut squash, and orange zest.
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Bring the mixture to a boil.
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Reduce heat to medium-low and simmer, uncovered, for 20 minutes, or until the squash is tender.
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Season with salt and pepper to taste, adjusting spices if needed.
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Gently fold in the drained kidney beans.
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Cook for an additional 10 minutes to heat through.
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Just before serving, stir in the chopped fresh cilantro and parsley.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 166.7kcal
- % Daily Value *
- Total Fat 11.0g17%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 265.3mg12%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 8.9g36%
- Sugars 3.2g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Butternut squash can be difficult to cut due to its firm pulp and tough skin. For safety and ease, cut the squash in half crosswise at the base of the large neck. Then carefully cut each half lengthwise. Scoop out any seeds from the cavity. Slice the halves into 1/2-inch lengths crosswise, peel the skin from each piece, and then cut into dice.
This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
