Delicious Butternut Squash Chili Recipe

This hearty butternut squash chili is a warming and comforting dish that is perfect for chilly fall and winter evenings. Packed with flavorful spices, tender butternut squash, beans, and vegetables, this vegan chili is both healthy and satisfying. It's easy to make and can be customized with your favorite toppings. Serve it with cornbread or rice for a complete meal that will please the whole family.

Ingredients

• 1 large butternut squash, peeled and diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon oregano
• Salt and pepper to taste

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and bell peppers. Saute until softened, about 5 minutes.
3. Add the diced butternut squash, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes, vegetable broth, black beans, and kidney beans. Stir to combine.
5. Bring the chili to a boil and then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the butternut squash is tender.
6. Taste and adjust the seasoning if needed.
7. Serve hot, garnished with your favorite toppings such as avocado, cilantro, salsa, or vegan sour cream.

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