• Prep Time:
  • Cooking Time:
  • Serves: 6- servings

Butternut Squash Chili

  • Recipe Submitted by on

Category: Healthy Recipes, Peppers, Tomatoes, Chili, Squash

 Ingredients List

  • 2 red bell peppers
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 4 garlic cloves, finely chopped
  • 2 cups vegetable broth
  • 2 cups cubed peeled butternut squash (1/2 inch cubes)
  • 2 (15 ounce) cans tomatoes, undrained OR 2 cups diced fresh tomatoes
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can cannelloni beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • fresh ground pepper
  • Optional garnishes:
  • 1/2 cup thinly sliced green onions
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1 small bunch cilantro, chopped


1. Preheat broiler. Broil bell peppers on a foil lined baking sheet for 20 minutes, or until blackened. Remove peppers and seal them in a ziplock plastic bag. Let rest 15 minutes then cut in half lengthwise, discard stem and seeds. Peel and chop peppers.

2. Heat a stockpot or dutch oven over medium heat. Add oil to pan and cook onion for 15 minutes, stirring occasionally. Add cumin, red pepper, paprika, salt and garlic. Cook another 2 minutes, stirring.

3. Add bell peppers, vegetable broth, squash and tomatoes. Bring to a simmer and cook 20 minutes, stirring occasionally.

4. Add beans and simmer another 20-30 minutes while the soup thickens, stirring occasionally. Season with fresh ground pepper, to taste

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