Butternut Squash Chili

Butternut Squash Chili

  • Prep: 15 min
  • Cook Time: 30 min
  • Total: 45 min
  • Serving: 10

Butternut squash is a delicious fall vegetable. Use it to make chili tonight!


  • 1 large onion, chopped
  • 5 cloves of garlic, chopped
  • 2 bell peppers, chopped
  • 1/2 jalepeno pepper, diced
  • 4 cups butternut squash cut into 1-inch cubes
  • 3 (15 oz) cans beans (black, kidney and pinto), rinsed and drained
  • 1 bunch cilantro, chopped
  • 1 tablespoon curry powder
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 (15 oz) can of diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 bunch of kale, stemmed and chopped
  • 2 teaspoons olive oil
  • Salt and pepper to taste


  1. Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes.
  2. Stir in chopped bell peppers and cook another two minutes. Add squash, curry, chili powder and cumin. Stir everything a few times. Add beans, tomatoes and vegetable broth. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer and cook until the butternut squash is tender, about 10-15 minutes.
  3. Add kale to the pot and cover for about 5 minutes or until it wilts. Give pot a few stirs. Finish chili with some chopped cilantro and serve hot.

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