Golden Butternut Squash Chili
Submitted by michaelsneal1
Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minThis golden butternut squash chili swaps the usual ground meat for tender cubes of sweet butternut squash, and the result is a thick, fragrant pot of chili that feels just as hearty.
Onions, garlic, and red bell peppers soften in olive oil before a generous blend of chili powder, cumin, oregano, and allspice blooms in the heat, filling your kitchen with a warm, toasty spice aroma. Plum tomatoes break down with a splash of dry red wine, and the squash simmers until it practically melts into the broth.
The surprise ingredient here is orange zest, which brightens everything up and keeps the chili from tasting heavy. A finish of fresh cilantro and parsley adds a burst of green freshness right before serving.
Kitchen Tips
- Cut the squash into uniform half-inch dice so the pieces cook evenly. Larger chunks will still be firm when the rest of the chili is done.
- Toast the spices in the oil for a full minute before adding liquid. This deepens their flavor dramatically.
- Use a full-bodied red wine like Merlot or Cabernet. Cooking wine from the grocery store will taste thin and salty.
- The chili tastes even better the next day after the flavors have had time to marry overnight in the fridge.
Variations
- Add a can of fire-roasted tomatoes instead of regular plum tomatoes for a smoky edge.
- Stir in a handful of baby spinach or kale during the last 5 minutes of cooking for extra greens.
- Top each bowl with a dollop of sour cream and toasted pepitas for crunch.
Ingredients
Directions
Cut the squash in half crosswise at the base of large neck.
Then carefully cut in half lengthwise.
Scoop out any seeds in the cavity and slice the halves into ½ inch lengths crosswise.
Peel the skin from each piece and then cut into dice.
Heat olive oil over medium heat in a large, heavy pot.
Add onions, garlic and red peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted.
Add the chili powder, cumin, allspice, oregano and red pepper flakes; cook for 1 minute longer, stirring to coat vegetables well with spices.
Add the chopped tomatoes with their juices, red wine, diced butternut squash and orange zest.
Bring all ingredients to a boil, reduce heat to medium-low and simmer, uncovered, for 20 minutes, or until squash is tender.
Add salt and pepper to taste, and adjust seasonings.
Add the kidney beans and fold in gently.
Cook 10 minutes more.
Just before serving, stir in the chopped cilantro and parsley.
Comments
Um, you don't actually say in this recipe when to add the butternut squash...
Thanks for your comment, just updated the recipe, now it is completed, enjoy!!!