Snow has been the talk of the town the past couple of weeks here and I am not a fan of it at all. Cold weather is just not my thing. I would be happy with Spring, Summer, Fall and then possibly a week of winter but only for a small snow on Christmas. Then it can be gone. If hibernation was an option, I would be the first to sign up. Wake me up when Spring is here!
The one bonus about the cold weather is really all things warm and cozy. That is the thing winter has going for it and lately I have been taking full advantage.
I am a sucker for a good, thick hearty chili. This year I have been playing around with some chili recipes and have had several successes. My personal favorite has been the Pumpkin Quinoa Chili, but to be honest, if it has chili powder and a bit of cumin, its always good to me. Sweet potatoes are one of my favorites in chili as well. But I had never tried butternut squash. Until recently. And I am glad I did.
Butternut squash adds a touch of sweetness to the chili that you don’t always find in your favorite chili. Also, mashing up some of the squash is a natural way to thicken the chili. I love it like that!
Butternut squash is one of the highest vegetables in vitamin A content giving you 354% the daily allowance per serving. Low on potassium? This oblong squash offers a healthy dose of this as well. High in fiber, vitamin B6 and ultimately a powerhouse of nutrients. Yea, it’s a veggie you certainly want in your diet.
This chili is a pretty easy recipe with the most difficult part probably being the cutting of the butternut squash. You can add a protein to it if you prefer such as grass fed meat or ground turkey or you can have it as is. I considered adding some quinoa as well but decided against it. I will give that a try next time I make it. Leftover chili is my favorite and this one does not disappoint after spending the night in the fridge. All in all, if you need a cozy, heart warming recipe to take away the chill, some Butternut Squash Chili should do the trick!
- 1 small-medium butternut squash
- 1 green bell pepper
- 1 red bell pepper
- 1/2 red onion
- 1 can or 2 cups kidney beans
- 1 can or 2 cups pinto beans
- 1 can or 2 cups black eyed peas I was out of black beans so go with those if you prefer!
- 3-4 garlic cloves minced
- 2-4 c vegetable broth low or no sodium
- 1 can diced tomatoes no sodium
- 1 can tomato sauce
- 1 T tomato paste
- 1 T chili powder
- 1 T cumin
- 1/4 tsp paprika
- 1/4 tsp crushed red pepper more or less depending on desired spiciness
- Juice of half a small lime
- Sea Salt and Cracked pepper to taste
- Peel and cube butternut squash, dice peppers and red onion.
- In a large pot, heat about 1 T olive oil or preferred cooking oil over med-high heat.
- Add peppers and onion and sauté until onions start to become translucent.
- Lower heat to medium and add all other ingredients. For the broth, add enough to cover all ingredients. (If adding any meat, add fully cooked at this point)
- Cover and heat over medium to medium-low for about 20 minutes or until squash is softened.
- Remove about 1 cup of the squash cubes and place in a small bowl. Mash the squash and then stir back into the chili.
- Add broth if the chili is thicker than your liking. Also, if you add meat, you may need another can of tomato sauce or extra broth.
- After putting the mashed squash back in, simmer on low for about 10-15 minutes or until ready to serve.
- Garnish with your favorite chili add ins and enjoy!