Seriously Good Butternut Squash Chili with Black Beans is a dish that perfectly marries warmth and flavor, delivering not just food but a comforting experience for your soul. This hearty chili is an excellent choice for those chilly evenings when you crave something nourishing yet exciting. With a combination of creamy butternut squash and protein-packed black beans, it’s a soothing recipe that fills the kitchen with wonderful aromas, evoking feelings of home and happiness. Plus, it’s a straightforward, step-by-step recipe, making it accessible for everyday cooks.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion (about 1 1/2 cups diced)
• 2 stalks celery (diced)
• 2 medium carrots (peeled and diced)
• 3 cloves garlic (minced)
• 1 medium butternut squash (about 1.5 – 2 lbs / 900g, peeled, seeded, and cubed)
• 2 medium red bell peppers (diced)
• 1 chipotle pepper in adobo sauce (minced)
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon sweet smoked paprika
• 1 can (14 ounces) kidney beans (400g, drained and rinsed)
• 2 cans (14 ounces) black beans (400g, drained and rinsed)
• 2 cans (14 ounces) crushed tomatoes (400g)
• 1/2 cup uncooked quinoa
• 6 cups vegetable broth

The ingredients in this chili invite a symphony of flavors: the rich, earthy taste of butternut squash combines beautifully with the juicy, nutritious beans. Aromatic spices enliven each bite, while the vibrant colors of red peppers and carrots add visual appeal. Each component, from the sweet, tender squash to the smoky chipotle pepper, plays an essential role, creating a dish that’s not just good but seriously good!

Step-by-Step Directions

Using an Instant Pot

1. Heat the Oil: Start by heating the olive oil in your Instant Pot using the sauté function.

2. Sauté the Vegetables: Add the diced onion, celery, and carrots, sautéing for about 5 minutes until the onions turn translucent.

3. Incorporate Garlic: Stir in the minced garlic and continue to sauté for another 1-2 minutes.

4. Add Squash and Peppers: Toss in the cubed butternut squash and diced red peppers, stirring well to combine.

5. Add Spices and Liquids: Sprinkle in the cumin, chili powder, oregano, and smoked paprika. Then, add the minced chipotle pepper, vegetable broth, crushed tomatoes, and quinoa.

6. Cook Under Pressure: Close the lid of the Instant Pot, set it to manual/high pressure for 8 minutes.

7. Release Pressure: Once the cooking cycle is complete, quick-release the pressure and carefully remove the lid.

8. Finish with Beans: Stir in the kidney beans and black beans. Let the mixture stand for 5-10 minutes to heat the beans through before serving.

Using a Dutch Oven

1. Prepare the Pot: Place a large heavy-bottomed pot over medium-high heat.

2. Heat Oil and Sauté: Heat the olive oil for a minute. Add onions, celery, and carrots, then sauté for 3-5 minutes until the onions become translucent.

3. Add Garlic: Mix in the minced garlic and sauté for another 2-3 minutes.

4. Combine Veggies: Add the cubed butternut squash and red peppers, stirring to combine. Cook for another 5 minutes, stirring frequently.

5. Incorporate Spices: Stir in the chipotle pepper, cumin, chili powder, oregano, and smoked paprika, blending them thoroughly.

6. Add Remaining Ingredients: Introduce the kidney beans, black beans, crushed tomatoes, quinoa, and vegetable broth, stirring well to mix.

7. Boil and Simmer: Allow the chili to come to a boil. Then, reduce the heat to medium-low, cover, and let it simmer for 30 minutes until the quinoa is cooked, and vegetables are tender.

8. Serve: Garnish each bowl with diced avocado, green onions, cilantro, or any toppings of your choice before serving.

Tips & Tricks

For an enhanced flavor, consider roasting the butternut squash before adding it to the pot. This process caramelizes the sugars in the squash, adding a deeper sweetness to the chili. Additionally, if you like your chili spicier, feel free to add more chipotle peppers or even some diced jalapeños. Cooking the quinoa separately and adding it just before serving can help you control its texture, ensuring it doesn’t become too mushy.

Serving Suggestions & Pairings

Seriously Good Butternut Squash Chili with Black Beans makes a perfect meal on its own, but you can amplify the experience with a variety of accompaniments. Consider serving it with warm, crusty bread for dipping or over a bed of fluffy rice. A simple green salad drizzled with vinaigrette adds a delightful freshness, balancing the rich flavors of the chili. This dish is ideal for family gatherings, cozy weeknight dinners, or meal prep sessions.

Nutritional Information

A hearty serving of this chili contains approximately 350 calories, packed with nutrients. It’s rich in dietary fiber thanks to the beans and quinoa, aiding in digestion while providing a feeling of fullness. Each bowl is a source of essential vitamins and minerals, including protein and antioxidants from the vibrant vegetables, making it a wonderfully balanced meal.

Storing Tips & Variations

Store any leftovers in an airtight container in the refrigerator for up to five days. This chili also freezes exceptionally well; simply portion it into freezer-safe containers and freeze for up to three months. When reheating, you can add a splash of vegetable broth to restore its desired consistency. For variations, consider swapping out the type of beans or adding different vegetables like zucchini or corn for a personalized touch.

Conclusion

Seriously Good Butternut Squash Chili with Black Beans is more than just a meal; it’s an experience that warms your heart and nourishes your body. This easy recipe invites you to explore flavors and is perfect for sharing with loved ones. We encourage you to try this dish and let it bring joy to your table. Don’t forget to share your experience with us!

FAQs

1. Can I make this chili ahead of time?
   Yes! It’s even better the next day as the flavors meld together. You can prepare it in advance and reheat it when you’re ready to serve.

2. Is this chili gluten-free?
   Absolutely! This recipe is gluten-free as it uses quinoa and beans without any gluten-containing ingredients.

3. How can I adjust the heat level?
   You can easily adjust the spiciness by adding more or less chipotle pepper or by including different types of chili peppers based on your preference.

4. Can I use fresh butternut squash instead of canned?
   Yes! In fact, fresh butternut squash adds great texture and flavor to the chili. Just make sure it is properly peeled and cubed.

5. What are some good toppings for this chili?
   Some popular toppings include diced avocado, shredded cheese, sour cream, cilantro, and sliced green onions, or even a sprinkle of lime juice for extra zest.

Butternut Squash Chili with Black Beans

This hearty butternut squash chili combines warming flavors and nourishing ingredients, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetables and Aromatics

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion (about 1 1/2 cups diced)
• 2 stalks celery (diced)
• 2 medium carrots (peeled and diced)
• 3 cloves garlic (minced)
• 1 medium butternut squash (about 1.5 – 2 lbs / 900g, peeled, seeded, and cubed) Roasting before adding can enhance the flavor.
• 2 medium red bell peppers (diced)

Beans and Grains

• 1 can (14 ounces) kidney beans (400g, drained and rinsed)
• 2 cans (14 ounces) black beans (400g, drained and rinsed)
• 1/2 cup uncooked quinoa

Liquids and Spices

• 6 cups vegetable broth
• 1 chipotle pepper in adobo sauce (minced) Adjust for desired spiciness.
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon sweet smoked paprika
• 2 cans (14 ounces) crushed tomatoes (400g)

Method

 

Using an Instant Pot

1. Start by heating the olive oil in your Instant Pot using the sauté function.
2. Add the diced onion, celery, and carrots, sautéing for about 5 minutes until the onions turn translucent.
3. Stir in the minced garlic and continue to sauté for another 1-2 minutes.
4. Toss in the cubed butternut squash and diced red peppers, stirring well to combine.
5. Sprinkle in the cumin, chili powder, oregano, and smoked paprika. Then, add the minced chipotle pepper, vegetable broth, crushed tomatoes, and quinoa.
6. Close the lid of the Instant Pot, set it to manual/high pressure for 8 minutes.
7. Once the cooking cycle is complete, quick-release the pressure and carefully remove the lid.
8. Stir in the kidney beans and black beans. Let the mixture stand for 5-10 minutes to heat the beans through before serving.

Using a Dutch Oven

1. Place a large heavy-bottomed pot over medium-high heat.
2. Heat the olive oil for a minute. Add onions, celery, and carrots, then sauté for 3-5 minutes until the onions become translucent.
3. Mix in the minced garlic and sauté for another 2-3 minutes.
4. Add the cubed butternut squash and red peppers, stirring to combine. Cook for another 5 minutes, stirring frequently.
5. Stir in the chipotle pepper, cumin, chili powder, oregano, and smoked paprika, blending them thoroughly.
6. Introduce the kidney beans, black beans, crushed tomatoes, quinoa, and vegetable broth, stirring well to mix.
7. Allow the chili to come to a boil. Then, reduce the heat to medium-low, cover, and let it simmer for 30 minutes until the quinoa is cooked, and vegetables are tender.
8. Garnish each bowl with diced avocado, green onions, cilantro, or any toppings of your choice before serving.

Notes

For an enhanced flavor, consider roasting the butternut squash before adding it to the pot. You can adjust spiciness by adding more chipotle peppers or diced jalapeños. Cooking the quinoa separately can control its texture.