Fiery Squash Chili
Spice up your dinner routine with this hearty and nourishing Fiery Squash Chili, a perfect blend of sweet and spicy flavors. Tender roasted butternut squash takes center stage, complemented by smoky spices like chili powder, smoked paprika, and a hint of cayenne for just the right kick. This vibrant chili is loaded with a mix of protein-packed black beans and kidney beans, sweet corn, and fire-roasted tomatoes for a rich, smoky depth of flavor. With a squeeze of tangy lime and a sprinkle of fresh cilantro to finish, this plant-based comfort food is both satisfying and incredibly flavorful. Ready in just an hour, this one-pot chili is an easy yet impressive option for weeknight dinners or cozy gatherings. Serve it with your favorite toppings—such as avocado slices, sour cream, or shredded cheese—and enjoy the ultimate bowl of warmth!
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Recipe Information
Ingredients
- 4 cups (peeled and cubed) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large (diced) onion
- 1 diced red bell pepper
- 1 small (seeded and minced) jalapeño
- 4 cloves (minced) garlic
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 can (15 ounces) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 can (15 ounces, drained and rinsed) black beans
- 1 can (15 ounces, drained and rinsed) kidney beans
- 1 cup (fresh or frozen) corn kernels
- 2 tablespoons lime juice
- 0.25 cup (chopped, for garnish) cilantro
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the squash on the prepared baking sheet in a single layer.
Roast the squash in the oven for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through. Remove from the oven and set aside.
Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, and minced jalapeño to the pot. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic, chili powder, smoked paprika, ground cumin, and cayenne pepper. Cook for 1 minute, or until fragrant.
Add the fire-roasted tomatoes, tomato paste, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a simmer, then stir in the black beans, kidney beans, and corn. Add the roasted butternut squash and stir gently to incorporate.
Reduce the heat to low, cover the pot, and let the chili simmer for 15-20 minutes to allow the flavors to meld together.
Stir in the lime juice and adjust seasoning with the remaining salt and pepper to taste.
Serve hot, garnished with chopped cilantro. Optionally, add toppings like sour cream, shredded cheese, or sliced avocado for extra indulgence.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 12.4 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1178 mg | 25% | |
*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.
