Three Bean Butternut Squash Chili
This Spicy Three Bean Butternut Squash Chili is the ultimate fall comfort food. This is definitely the recipe I will be craving when the weather turns a little more chilly (almost there!) and I have no where to go! Ahhh, it's going to be so nice.
Print
Pin
Servings: 6 Servings
Ingredients
- 2 tablespoons Olive Oil
- 1 ½ cups Yellow Onion diced
- 1 cup Red Bell Peppers diced
- 2 cups Butternut Squash cubed
- 2-3 Garlic Cloves
- 2 Chipotle Peppers in Adobo use 1 for less heat
- 1 ½ tablespoons Chili Powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 2 Bay Leaves
- 1 can Kidney Beans drained + rinsed
- 1 can Pinto Beans drained + rinsed
- 1 can Black Beans drained + rinsed
- 2 cups Vegetable Broth
- ½ cup Water
- 1 ½ cups Diced Canned Tomatoes
- ½ - 1 teaspoon Salt & Pepper to taste
- Avocado for topping
- Vegan Sour Cream for topping
- Pickled Jalapeños for topping
Instructions
- Dice the onion, red bell pepper, and the butternut squash.
- Add the oil to a large pot on medium-high. Cook the onions, peppers, and squash with a pinch of salt for 7 minutes. Then, add minced garlic and finely chopped chipotle peppers. Cook for another 2-3 minutes.
- Stir in the chili powder, paprika, cumin, bay leaves, and a pinch of salt & pepper. Cook for another minute or 2.
- Drain and rinse the kidney, pinto, and black beans. Add to the pot along with the vegetable broth, water, and the diced canned tomatoes.
- Bring the chili to a boil and then reduce to a simmer and cover for 1 hour, uncover the last 15 minutes or until thickened. Stirring occasionally. Taste and season with more salt if needed.
- Serve chili with homemade vegan cornbread, sour cream, avocado slices, and pickled jalapeños. Enjoy!
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!