Recipes
Butternut Squash and White Bean Chili
We’re finally getting some cool weather here in south Louisiana and that means it’s time for chili! This recipe can easily be vegan/vegetarian, I used the chicken broth this time because I had on hand, but vegetable broth would work just as well. Also, I love the flavor of butternut squash, but it is a bit more labor intensive so you could always substitute the squash with 3-4 sweet potatoes (the baking instructions will be the same).
This recipe makes a slightly sweet, but also savory and comforting meal. I highly recommend pairing it with some crunchy tortilla chips and sour cream.
Here’s all of the ingredients I used today:
Butternut Squash and White Bean Chili
Ingredients
- 1 large butternut squash
- 2 tbsp canola oil
- 1 tsp salt
- 1 tsp pepper
- 1 onion yellow, diced
- 1 bell pepper red, diced
- 1 jalapeno de-seeded, diced
- 5 cloves garlic minced
- 1 15.5 oz can tomatoes diced
- 2 tsp chili powder
- 1 tbsp cumin
- 2 tsp garlic granulated
- 1 tsp smoked paprika
- 2 15.5 oz cans white beans rinsed and drained
- 1-2 cups broth
Instructions
- Preheat oven to 400°F and line 2 baking sheets with silicone baking mats or parchment paper.
- Meanwhile, poke shallow holes in the squash with a fork, place squash in microwave for 3-5 minutes.
- When the squash is cool enough to handle, peel it and slice it in half lengthwise.
- Then, scoop out the seeds and dice the squash into 3/4 inch cubes.
- Place diced squash, 1 tbsp oil, salt, and pepper in a bowl, toss to coat, then spread in even layer on sheet pans.
- Bake for 20-25 minutes, until golden brown.
- Sauté onions and peppers in oil on medium heat for 10 minutes, then add garlic and cook for another 5 minutes.
- Add tomatoes and seasonings, simmer for 15 minutes.
- Then, add roasted potatoes, white beans, and enough stock to get your favorite “chili” thickness.
- Simmer for additional 10 minutes.
Optional Garnish
- Garnish with fresh cilantro, lime, and sour cream.
