Butternut Squash and Bean Chili

Butternut Squash and Bean Chili

  • Prep: 20 min
  • Cook Time: 55 min
  • Total: 1 hr 15 min
  • Serving: 8

This chili recipe incorporates one of fall's favorite vegetables--butternut squash. Warming you up from the instead out, it makes a great apres-ski meal or a hearty lunch.


  • 2 medium butternut squash, seeded and cut into 1-inch cubes
  • 4 tablespoons vegetable oil
  • 4 medium yellow onions, coarsely chopped
  • 2 medium red bell peppers, seeded and coarsely chopped
  • 1/2 medium jalapeno pepper, seeded and finely chopped
  • 4 garlic cloves, minced
  • 2 cups canned vegetable broth
  • 2 (14 1/2-ounce) cans diced tomatoes
  • 2 (15 1/4-ounce) cans beans, kidney and black, rinsed and drained
  • 4 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon curry powder
  • 2 teaspoons salt
  • 2 cups fresh corn
  • 1 cup cashews, coarsely chopped


  1. In a large stockpot over medium heat, heat the oil. Add the onions, red peppers and jalapeno and saute until softened,about 5-8 minutes, stirring frequently. Add the garlic and cook for 1 minute, stirring constantly.
  2. Add the squash, broth, tomatoes, beans, chili powder, cumin, oregano, curry powder and salt and stir to combine. Bring to a boil. Once boiling, reduce the heat and cover. Simmer for 30 minutes, stirring occasionally.
  3. Add the corn and cook for 5 minutes, or until the vegetables are tender, stirring occasionally. Serve hot and garnish each serving with chopped cashews if desired.

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