Hearty and flavorful butternut squash chili with beans and vegetables, perfect for cozy dinners or meal prep.

Scale

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium butternut squash, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes

2 cups vegetable broth

1 tbsp tomato paste

2 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

1/2 tsp cayenne pepper (optional)

Salt and black pepper to taste

1/4 cup fresh cilantro, chopped

Optional toppings: avocado, shredded cheese, sour cream, lime wedges

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1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté 3–4 minutes until translucent.

2. Add red and yellow bell peppers, cook 3–4 minutes until slightly softened.

3. Stir in diced butternut squash, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook 2–3 minutes.

4. Add diced tomatoes, tomato paste, and vegetable broth. Bring to a boil, then reduce heat and simmer 25–30 minutes until squash is tender.

5. Add black beans and kidney beans. Simmer 5–7 minutes until heated through.

6. Adjust seasoning as needed. Garnish with fresh cilantro and optional toppings like avocado, cheese, sour cream, or lime wedges.

– Substitute sweet potatoes for butternut squash if desired.

– Add corn, zucchini, or other seasonal vegetables.

– Add a chipotle pepper for smoky flavor.

– Ready to try it? Hearty, cozy, and full of flavor.