Butternut Squash Chili (Printer-Friendly Version)

A hearty blend of roasted squash, smoky spices, and beans, delivering plant-based comfort in one pot.

# What You'll Need:

→ Vegetables

01 - 4 ounces roasted and peeled jalapeño peppers, finely chopped (approx. ¼ cup)
02 - 2.5 pounds butternut squash, peeled and diced into ½-inch pieces (approx. 4 cups)
03 - 1 cup finely chopped onion
04 - 1 teaspoon minced garlic (generous)

→ Oils and Sugars

05 - ¼ cup olive oil, divided
06 - 1 tablespoon brown sugar

→ Spices and Herbs

07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon finely chopped chipotles in adobo sauce
09 - 1½ teaspoons ground cumin
10 - 1 tablespoon mild chili powder
11 - 1½ tablespoons fresh oregano, finely chopped
12 - Salt and pepper to taste

→ Liquids

13 - ½ cup dry red wine (Cabernet, Merlot, or Shiraz)

→ Canned Goods

14 - 1 can (28 ounces) diced tomatoes in juice
15 - 1 can (15 ounces) red kidney beans, drained
16 - 1 can (15 ounces) Cannellini beans, drained

→ Optional Toppings

17 - Avocado
18 - Cheddar cheese
19 - Red onion
20 - Sour cream

# Steps to Follow:

01 - Preheat broiler and position rack a few inches below. Halve peppers lengthwise, remove seeds, and place cut side up on a foil-lined baking sheet. Broil until skin chars evenly, about 1 minute. Wrap peppers in foil allowing air inside, let steam 5 minutes. Remove skins and finely chop. Measure ¼ cup and set aside.
02 - Preheat oven to 475°F. Line a baking sheet with parchment paper. Trim squash ends, peel using a chef's knife, and remove seeds with a spoon. Dice squash into ¼ to ½-inch pieces and transfer to a bowl. Toss with 3 tablespoons olive oil, brown sugar, cinnamon, and ¾ teaspoon salt. Spread evenly on the baking sheet and roast for 20 minutes, stirring halfway until golden.
03 - Heat remaining olive oil in a Dutch oven or large pot over medium heat. Add chopped onion and minced garlic. Cook until onion begins to brown, approximately 7 minutes.
04 - Incorporate the chopped jalapeños, chipotles in adobo, ground cumin, and chili powder into the pot. Cook stirring for about 1 minute until aromatic.
05 - Reduce heat to low, pour in red wine. Increase heat to medium-high and simmer until wine is reduced by half, roughly 4 minutes.
06 - Add diced tomatoes with their juices, drained kidney and Cannellini beans, and roasted butternut squash to the pot. Stir to combine, lower heat, cover, and let simmer for 15 minutes to meld flavors.
07 - Stir in fresh oregano and season with salt and pepper to taste (approximately 1 teaspoon kosher salt). Adjust seasoning as needed.
08 - Offer avocado, shredded cheddar, sliced red onion, and sour cream as garnishes if desired.

# Additional Tips:

01 - Roasting the jalapeños and butternut squash enhances their flavor and adds depth to the dish.

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