My recipe calls for the chili to be simmered on the stove, but it could easily be cooked in a crockpot (slow cooker) instead.
If you're feeling especially festive and Octobery, you could use pumpkin in place of the butternut squash.
Butternut Squash Chili
- Olive oil
- 1 small butternut squash, peeled* and finely chopped (a food processor makes finely chopping the squash quick and easy!)
- 1 large onion, chopped
- 1 red, yellow, or orange bell pepper, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 cloves of garlic, minced
- 1 medium zucchini or yellow squash, chopped
- 1 cup chopped or sliced mushrooms
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 2 cups cooked beans (black, white, kidney, pinto, or a mix. I cooked black and white dry beans, but you can used canned to make this quick.)
- 4 cups reduced-sodium vegetable broth
- 1-3 cups of water, if needed to reach desired thickness
- 3 tbsp lime juice
- Salt and pepper to taste
- If you are using dry beans, soak them overnight then thoroughly cook them before adding them to the chili. Tips for improving the digestibility of beans can be found here.
- Heat 2-3 tablespoons of olive oil over medium heat in a large soup pot or Dutch oven. Add the squash, onions, bell peppers, celery, carrots, garlic, zucchini, and mushrooms. Saute until veggies begin to get tender, 10-15 minutes. If you plan to use a crockpot, saute the veggies in a skillet then add them with the ingredients in the steps below to the crockpot.
- Add chili powder, cumin, beans, and broth (and water if you need to thin the chili). Bring to a boil then reduce heat to a simmer and cook, partially covered, until veggies are very tender. Add lime juice and season with salt and pepper.