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  • BeWellAdmin

Butternut Squash Chili


  • 1 red onion (diced)

  • 1 bell pepper (chopped)

  • 15oz black beans

  • 15oz pinto beans

  • 15oz diced tomatoes

  • 1 butternut squash, peeled and cubed

  • 4-5 garlic cloves, minced (add bouillon cube to water)

  • 1 cup cooked quinoa

  • 1/2 tbsp chipotle pepper (chopped)

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1/4 tsp cinnamon

  • 1 bay lead

  • 1 tsp salt & pepper

  • 1.5 tsp paprika


  1. In a large pot over medium heat, warm some oil until simmering. Add the onion, bell pepper, and butternut squash and cook, stirring occasionally until the onions are turning translucent

  2. Turn the heat down to medium low and add the garlic, chili powder, chipotle peppers, paprika, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds

  3. Add the bay leaf, all beams, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add quinoa and more chopped chipotle peppers if you'd like more spice

  4. You'll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing a hearty chili consistency.

  5. Remove the bay leaf and add salt and pepper to taste.


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