Chorizo Bean and Butternut Squash Chilli
Hearty, vibrant, and packed with flavor, this Chorizo Bean and Butternut Squash Chilli is the ultimate one-pot comfort meal. Spicy chorizo sausage and tender cubes of butternut squash create the perfect balance of smoky and sweet, while black beans and kidney beans provide satisfying texture and protein. Seasoned with bold spices like chili powder, smoked paprika, and cumin, and simmered in a rich, tomato-based broth, this chilli is a crowd-pleaser that's as nutritious as it is delicious. Perfect for weeknight dinners or meal prep, it comes together in just one pot with under an hour of total cook time. Top it with fresh cilantro and a squeeze of lime for a bright, fresh finish, and serve it with crusty bread or over rice for a complete, comforting feast.
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Recipe Information
Ingredients
- 300 grams chorizo sausage
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 medium red bell pepper
- 500 grams butternut squash
- 400 grams canned diced tomatoes
- 400 grams canned black beans, drained and rinsed
- 400 grams canned kidney beans, drained and rinsed
- 500 milliliters chicken or vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Peel and dice the onion, garlic, butternut squash, and red bell pepper into bite-sized pieces.
Remove the chorizo casing, if necessary, and slice or crumble the sausage into small pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chorizo to the pot and cook, stirring frequently, until browned and crisp, about 5 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion and red bell pepper to the pot and sauté for 5 minutes, or until softened.
Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Cook for an additional 1 minute until fragrant.
Add the diced butternut squash, canned tomatoes (with their juice), black beans, kidney beans, and broth to the pot. Stir to combine everything evenly.
Season with salt and pepper, then bring the mixture to a simmer over medium-high heat.
Reduce the heat to low, cover, and let the chilli simmer for 30 minutes, or until the butternut squash is tender but not mushy.
Return the cooked chorizo to the pot and stir to incorporate. Let it cook for an additional 5 minutes to meld the flavors.
Taste and adjust seasoning with more salt, pepper, or spices if needed.
Serve hot, garnished with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 11363 mg | 494% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 80.1 g | 286% | |
| Total Sugars | 37.9 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 5250 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
