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Butternut Squash Chili

This recipe crafts a hearty, flavorful butternut squash chili, perfect for a warming meal. It combines sweet squash with white beans, bell pepper, onion, and tomatoes, enriched by chili powder, cumin, cocoa, and cinnamon, with a deglaze of red wine. Finished with creamy Greek yogurt and fresh avocado, it offers a balanced and comforting vegetarian dish.
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Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1355.4 kcal

Equipment

  • 1 Large Pot or Dutch Oven Essential for simmering the chili to develop deep flavors.
  • 1 Chef's knife For precise chopping of vegetables and squash.
  • 1 Cutting Board A stable surface for preparing ingredients.
  • 1 Garlic Press Optional, but ensures finely minced garlic as per recipe.
  • 1 Wooden Spoon or Ladle For stirring and serving the chili.

Ingredients
  

Main

  • 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper seeded and finely chopped
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic very finely chopped or pressed through a garlic press
  • 1/2 cup dry red wine
  • 3 cups butternut squash cubes in 1-inch pieces
  • 1 1/2 cups cooked white beans such as Great Northern (rinsed, if canned)
  • 1 14- ounce can whole tomatoes with juice chopped into 1/2-inch pieces
  • 1/2 cup store-bought salsa
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper optional
  • Plain reduced-fat Greek yogurt
  • 1 avocado halved, pitted and cut into 1/2-inch cubes

Instructions
 

  • Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat.
  • Add the finely chopped red bell pepper and yellow onion, then sauté until softened and lightly caramelized, about 8-10 minutes.
  • Stir in the very finely chopped or pressed garlic and cook for 1 minute until fragrant.
  • Pour in the dry red wine, scraping up any browned bits from the bottom of the pot to deglaze, and reduce slightly.
  • Add the butternut squash cubes, rinsed cooked white beans, chopped whole tomatoes with juice, store-bought salsa, chili powder, ground cumin, unsweetened cocoa powder, ground cinnamon, and optional cayenne pepper.
  • Stir all ingredients thoroughly to combine them well.
  • Bring the chili to a simmer, then reduce the heat to low, cover the pot, and cook for at least 30-40 minutes, or until the butternut squash is tender and the flavors have melded, stirring occasionally.
  • Taste the chili and adjust seasoning with salt and pepper as needed.
  • Ladle the hot chili into individual serving bowls.
  • Garnish each serving with a dollop of plain reduced-fat Greek yogurt and fresh avocado cubes before serving.

Notes

To build a robust flavor base, ensure the bell pepper and onion are properly caramelized before adding garlic. Deglazing with red wine is crucial for scraping up fond and adding depth. Toast the chili powder, cumin, cinnamon, and cocoa powder briefly in the oil with the aromatics to bloom their flavors before adding liquids. Be mindful not to overcook the butternut squash; it should be tender but still hold its shape. For a richer texture, consider mashing a portion of the white beans or squash against the side of the pot. Adjust cayenne to your desired heat level. Always taste and adjust seasoning throughout the cooking process. For presentation, a swirl of Greek yogurt and fresh avocado cubes adds both visual appeal and a refreshing contrast.