How To: Big Batch – Vegetarian Butternut Squash and Two Bean Chipotle Chili

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Did you all enjoy the Superbowl? What an exciting game, right?

Ok, you got me. I only turned it on for the half time show, which I thought was quite enjoyable. And really, the only other reason I would ever be at a Superbowl party is for the food.

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So it may be a week or so late, but it’s never too early to start planning your menu for next years party, right? And this chili would be perfect to dish up to your football watching guests.

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Smoky and sweet from the chipotle chilli and hearty and filling from the beans and squash. This chili is the perfect crowd pleaser. The squash adds an interesting twist from our other delicious vegetarian chili and is a nice compliment to the spicy flavours.

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The chili also freezes great so it makes an excellent make-ahead lunch or dinner. It’s also a perfect one pot meal. Top with a squeeze of lime, some chopped avocado, and maybe a sprinkling of cheese or two.

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There is actually no need to wait till next year’s big game to cook up a pot of comforting chili- our extremely cold winter sure warrants a steaming bowl!

Dara

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Vegetarian Butternut Squash and Two Bean Chipotle Chili

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Cookie and Kate

Ingredients

  • 1 Butternut squash (peeled, deseeded, and cubed)
  • 1 onion (chopped)
  • 2 red peppers (chopped)
  • 3 Cloves garlic (minced)
  • 1 Tbsp chili powder
  • 1 Tsp cumin
  • 1/4 Tsp cinnamon
  • 1 chipotle chili in adobo sauce (deseeded and minced)
  • 1 28 oz can of diced tomatoes
  • 1 1/2 Cups vegetable broth
  • 1 bay leaf
  • 1 can black beans (drained and rinsed)
  • 1 can white kidney beans (drained and rinsed)

Note

I love this chili topped with chopped avocado, cheese, Greek yogurt, and some crushed tortilla chips for crunch. Feel free to substitute whatever beans you have on hand.

Directions

1. Preheat a large pot or dutch oven over medium high heat and add olive oil. Add onion, garlic, peppers, and squash and cook for about 5 minutes, or until onion is translucent.
2. Add remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for about 45 minutes, or until squash is tender.
3. Serve topped with your favourite chili toppers!

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