Description

A warm, comforting chili featuring roasted butternut squash and creamy white beans, perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale

4 cups peeled and cubed butternut squash (about 600g)
2 cans (15 oz each) cannellini beans, drained and rinsed
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth (950 ml), low-sodium recommended
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and freshly ground black pepper to taste
Juice of half a lime
Chopped fresh cilantro for garnish (optional)
Optional toppings: sliced avocado, Greek yogurt or sour cream, shredded cheese, crunchy tortilla strips

Instructions

Preheat oven to 425°F (220°C). Toss peeled and cubed butternut squash with 1 tablespoon olive oil, salt, and a pinch of pepper on a baking sheet. Roast for 25-30 minutes, turning once halfway through, until tender and caramelized.
While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until translucent and soft. Add minced garlic and cook for another 1-2 minutes until fragrant.
Stir in smoked paprika, cumin, chili powder, salt, and pepper. Toast spices with onion and garlic for about 1 minute.
Add drained cannellini beans and vegetable broth to the pot. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
Remove half of the roasted squash and set aside. Add remaining roasted squash to the pot.
Use an immersion blender to blend the chili until creamy but still slightly chunky. Alternatively, blend half the chili in a regular blender and stir back in.
Add reserved roasted squash back into the chili and simmer for 5 more minutes.
Remove from heat and stir in fresh lime juice.
Ladle chili into bowls and garnish with chopped cilantro and desired toppings.

Notes

If chili is too thick after blending, stir in a splash of broth or water to reach desired consistency. Roasting the squash until caramelized is key for flavor. Toast spices briefly in oil to release aromas. Adjust chili powder to taste for heat. Can be made ahead and tastes better the next day. Freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 280
Sugar: 6
Sodium: 350
Fat: 7
Saturated Fat: 1
Carbohydrates: 45
Fiber: 10
Protein: 12

Keywords: butternut squash chili, white bean chili, vegetarian chili, vegan chili, easy chili recipe, comfort food, healthy chili