Have you ever faced the challenge of creating a meal that warms both the stomach and the soul? My Cozy Butternut Squash & Sweet Potato Chili is here to save the day! This vegan-friendly dish is not just a feast for the taste buds; it’s packed with nutrients and incredible depth of flavor, making it a wholesome weeknight dinner or a comforting winter treat. In under an hour, you can whip up a bowl of this hearty chili, brimming with colorful vegetables and smoky spices that evoke the cozy vibes of fall. Plus, it’s a great meal prep option, ensuring you have delicious leftovers for busy days. So, are you ready to dive into this delightful bowl of goodness? Let’s get started!
Why is this chili a must-try?
Comforting and Hearty: Every spoonful of this chili delivers a warm embrace with its creamy texture and rich flavors, making it ideal for chilly nights.
Vegan and Nutritious: Packed with wholesome ingredients, it’s a health-conscious choice that doesn’t compromise on taste.
Quick and Easy: With a prep and cook time of under an hour, you can enjoy a home-cooked meal without the fuss.
Versatile Ingredients: Customize it with your favorite toppings or beans, tailoring each bowl to your liking. Pair it with cornbread or tortilla chips for an extra treat!
Meal Prep Ready: Make a big batch and store leftovers for a convenient, tasty meal throughout the week. This chili can elevate any meal prep routine!
Butternut Squash & Sweet Potato Chili Ingredients
• Dive into a bowl of hearty goodness with these ingredients!
For the Base
- Olive Oil – Provides healthy fat for sautéing and flavor development; substitute with avocado oil for a neutral taste.
- Diced Yellow Onion – Base flavor for the chili, adding sweetness; white onion can be used as a substitute.
- Diced Red Bell Pepper – Adds sweetness and color to the dish; any sweet bell pepper can be used instead.
- Minced Garlic – Introduces aromatic flavor and enhances the overall dish; fresh garlic is preferred for the best taste.
For the Vegetables
- Butternut Squash (peeled & diced) – Adds a creamy texture and natural sweetness; can be replaced with pumpkin or similar squash.
- Sweet Potato (peeled & diced) – Contributes sweetness and fiber; provides a hearty texture; regular potatoes will alter sweetness.
For the Protein and Base
- Black Beans – Adds protein and texture; boosts heartiness; can substitute with pinto or chickpeas.
- Kidney Beans – Also provides protein and creamy texture; complements black beans; other bean varieties work as alternatives.
- Crushed Tomatoes – Provides moisture and acidity, forming the chili base; canned or fresh tomatoes can be used interchangeably.
- Vegetable Broth – Supplies liquid and flavor; can be replaced with water but may lose depth of flavor.
For the Spices
- Chili Powder – Main spice blend for warmth and depth; adjust to taste, and cayenne pepper can add heat.
- Smoked Paprika – Adds a smoky flavor profile and enhances depth; use regular paprika if a smoky taste is not desired.
- Ground Cumin – Essential spice for earthiness; enhances other flavors; caraway seeds can be a substitute.
- Cinnamon – Adds warmth and enhances sweetness; provides unexpected complexity; omit if preferred.
- Salt – Essential for flavor enhancement; adjust to taste based on the other ingredient saltiness.
- Black Pepper – Adds spice and balances flavors; freshly ground is best for flavor.
Optional Toppings
- Fresh Cilantro or Parsley – Brightens up the dish with freshness; adds a pop of green!
- Sliced Avocado – Creamy texture that complements the chili; perfect for those who love rich toppings.
- Lime Wedges – A splash of citrus elevates flavors; squeeze to brighten the bowl.
- Vegan Sour Cream – Creaminess without the dairy; adds an extra layer of flavor.
- Cornbread or Tortilla Chips – Delightful sides that enhance the meal experience!
Now that you have your ingredients ready, let’s move forward to the cooking magic!
Step‑by‑Step Instructions for Butternut Squash & Sweet Potato Chili
Step 1: Sauté Aromatics
Begin by heating 2 tablespoons of olive oil in a large Dutch oven over medium heat. Once the oil shimmers, add 1 diced yellow onion and 1 diced red bell pepper. Sauté these for about 5 minutes until the onion becomes translucent and the peppers are tender. Then, stir in 3 minced garlic cloves, cooking for an additional minute until fragrant.
Step 2: Bloom Spices
Next, sprinkle in 2 tablespoons of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and a pinch of cinnamon, along with salt and black pepper to taste. Stir the spices into the sautéed vegetables and cook for 30 to 60 seconds, allowing the flavors to bloom and fill your kitchen with warmth.
Step 3: Add Vegetables
Incorporate 3 cups of diced butternut squash and 2 cups of diced sweet potatoes into the pot. Stir well and allow the vegetables to caramelize for about 3 to 4 minutes, ensuring the edges soften slightly and develop a beautiful golden hue that enhances the chili’s depth of flavor.
Step 4: Combine Ingredients
Pour in one 14-ounce can of crushed tomatoes, one 15-ounce can each of black beans and kidney beans (drained and rinsed), and 3 cups of vegetable broth. Stir everything together while scraping the bottom of the pot to deglaze it, incorporating any flavorful bits stuck to the surface, which adds richness to your Butternut Squash & Sweet Potato Chili.
Step 5: Simmer
Bring the chili mixture to a gentle boil over high heat. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for 25 to 30 minutes, stirring occasionally, until the butternut squash and sweet potatoes are fork-tender yet still hold their shape, creating a hearty texture.
Step 6: Adjust Consistency
After simmering, check the consistency of the chili. If it’s too thick, stir in additional vegetable broth, a little at a time, until your desired consistency is reached. If it’s too thin, simmer uncovered for an additional 5 to 10 minutes to allow excess liquid to evaporate, thickening the Butternut Squash & Sweet Potato Chili beautifully.
Step 7: Serve
Taste the chili for seasoning, adjusting salt and pepper as needed. Once perfectly seasoned, ladle the chili into bowls and serve hot. Enhance each bowl with your choice of toppings like fresh cilantro, sliced avocado, lime wedges, or vegan sour cream, bringing a delightful burst of flavor to this cozy dish.
What to Serve with Cozy Butternut Squash & Sweet Potato Chili
This delightful chili is just the beginning of your comfort food experience, inviting a variety of tasty companions to complete your meal.
- Creamy Cornbread: The sweet, buttery flavor of cornbread beautifully contrasts the smoky heat of the chili, making each bite a treat.
- Crispy Tortilla Chips: Their crunchy texture not only adds a fun element to the meal but is perfect for scooping up the hearty chili.
- Avocado Salad: A fresh avocado salad sprinkled with lime juice adds brightness and balances the robust flavors of the chili while providing a refreshing crunch.
- Quinoa or Rice: Serve the chili over a bed of fluffy quinoa or rice for a more filling meal; the grains absorb the chili’s rich flavors wonderfully.
- Pickled Red Onions: This tangy topping can brighten up each bite, offering a sharp contrast to the sweetness of the butternut squash and sweet potatoes.
- Vegan Sour Cream: A dollop of vegan sour cream enriches the chili’s texture, bringing the right amount of creaminess into every bowl.
- Roasted Brussels Sprouts: Their earthy flavors complement the chili beautifully, adding both nutrition and delightfully crispy texture, perfect for the season.
- Chilled White Wine: Pair this warming dish with a refreshing glass of white wine, like Sauvignon Blanc, which perfectly contrasts the chili’s robust character.
Expert Tips for Butternut Squash & Sweet Potato Chili
- Toast Spices: Toasting spices in olive oil before adding liquids deepens their flavor and creates a more aromatic base for your chili.
- Uniform Cutting: Ensure your butternut squash and sweet potatoes are cut into similar-sized cubes for even cooking and a pleasant texture in every bite.
- Thickening Tips: If you prefer a thicker consistency, simmer the chili uncovered to reduce excess liquid, allowing for a heartier result.
- Creamy Finish: For added creaminess, purée a portion of the chili and stir it back into the pot, or mash some beans directly for a satisfying texture.
- Flavor Adjustments: Taste and adjust seasoning before serving; adding a splash of lime juice or more smoked paprika can elevate the flavor of your butternut squash & sweet potato chili.
How to Store and Freeze Butternut Squash & Sweet Potato Chili
Fridge: Store leftover chili in an airtight container for up to 4 days. This makes it convenient for quick meals during the week.
Freezer: Freeze portions of the chili in airtight containers or freezer bags for up to 3 months. Label with the date for easy tracking.
Thawing: When ready to enjoy, thaw the chili in the fridge overnight before reheating on the stovetop or microwave until heated through.
Reheating: Add a splash of vegetable broth or water when reheating to restore the creamy texture of your Butternut Squash & Sweet Potato Chili.
Make Ahead Options
This Cozy Butternut Squash & Sweet Potato Chili is perfect for meal prep enthusiasts! You can chop all your vegetables and store them in the fridge for up to 3 days in advance. For even more time savings, you can fully cook the chili a day ahead of time and refrigerate it overnight; it will taste just as delicious when reheated. To maintain its vibrant flavors, let the chili cool completely before storing it in an airtight container. When you’re ready to dive in, simply reheat on the stovetop over low heat or in the microwave, adjusting the consistency with a splash of vegetable broth if needed for a comforting, quick meal!
Butternut Squash & Sweet Potato Chili Variations
Feel free to get creative with your dish and tailor it to your taste preferences!
- Dairy-Free: Use coconut yogurt instead of sour cream for a creamy yet non-dairy option that enhances the flavor.
- Spicier: Add diced jalapeños or a dash of cayenne pepper to crank up the heat levels. For those who love a kick, this adds a whole new dimension!
- Texture Twist: Incorporate quinoa or brown rice into the chili for added texture and heartiness; they’ll soak up all that delicious flavor.
- Sweet & Savory: Toss in a handful of corn or even diced apples to your chili for a delightful sweetness that complements the savory spices. It’s like a cozy hug in a bowl!
- Herbaceous Boost: Stir in fresh herbs like basil or oregano at the end of cooking for a fresh, vibrant touch. It truly brightens the dish up!
- Nutty Flavor: Top your chili with toasted sunflower seeds or pumpkin seeds for a welcome crunch and nutty essence. The contrasting textures will elevate your eating experience!
- Pumpkin Variation: Swap out the butternut squash for pumpkin to create a different yet equally delicious flavor profile that captures the essence of autumn.
- Bean Medley: Variety is the spice of life! Use any beans you have on hand—like chickpeas or white beans—for an exciting twist on texture and flavor.
Don’t forget, this delightful chili pairs wonderfully with fluffy cornbread or crispy tortilla chips to soak up every bit of deliciousness! Enjoy experimenting with these variations to make this recipe your own!
Butternut Squash & Sweet Potato Chili Recipe FAQs
What is the best way to select ripe butternut squash and sweet potatoes?
Absolutely! When choosing butternut squash, look for one that feels heavy for its size and has a tan, unblemished skin. There shouldn’t be any dark spots all over or soft patches. For sweet potatoes, opt for those that are firm and smooth, avoiding any with wrinkles or blemishes.
How long can I store leftovers of this chili in the fridge?
Very! Store your Butternut Squash & Sweet Potato Chili in an airtight container in the refrigerator for up to 4 days. This way, you’ll have a delightful meal ready to heat and enjoy whenever you’re busy during the week.
Can I freeze Butternut Squash & Sweet Potato Chili?
Absolutely! To freeze, let the chili cool down completely, then portion it into airtight containers or freezer bags. You can keep it in the freezer for up to 3 months. Don’t forget to label them with the date! When you’re ready to enjoy, simply thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
What should I do if my chili turned out too thick or too thin?
No worries! If your chili is too thick, stir in a bit more vegetable broth or water while gently heating it to reach your desired consistency. If it’s too thin, simply let it simmer uncovered for an additional 5-10 minutes, allowing some liquid to evaporate. This will thicken up your flavor-packed Butternut Squash & Sweet Potato Chili beautifully!
Are there any dietary considerations I should know about?
Yes! This recipe is vegan and gluten-free, making it suitable for many dietary preferences. However, if you’re serving it to guests, consider checking if anyone has bean allergies or is sensitive to spices. For pet considerations, keep the chili away from pets, as some ingredients, like garlic, can be harmful to them.
How do I enhance the flavor of the chili?
One great tip is to toast the spices in oil before adding the remaining ingredients. This allows the spices to bloom and infuse the chili with incredible flavor right from the start. Plus, consider adjusting the seasoning before serving, possibly adding a splash of lime juice or more smoked paprika for an extra layer of depth to your Butternut Squash & Sweet Potato Chili!
Hearty Butternut Squash & Sweet Potato Chili for Comfort Nights
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven over medium heat. Once shimmering, add diced onion and diced red bell pepper. Sauté for about 5 minutes until the onion is translucent.
- Sprinkle in chili powder, smoked paprika, ground cumin, and a pinch of cinnamon. Stir and cook for 30 to 60 seconds until fragrant.
- Incorporate diced butternut squash and sweet potatoes. Stir well and allow to caramelize for about 3 to 4 minutes.
- Pour in crushed tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine and deglaze the pot.
- Bring to a gentle boil over high heat, then reduce to low and cover. Simmer for 25 to 30 minutes until vegetables are tender.
- Check the consistency, adding broth if too thick or simmering uncovered if too thin.
- Taste for seasoning, adjusting salt and pepper as needed. Serve hot with desired toppings.