Paleo diet for athletes

BUTTERNUT SQUASH CHILI

This chili is really similar to the Chicken Chili (here), but I swapped the meat for diced squash to make it vegetarian. There’s also vegetable broth instead of chicken broth, but if you wanted to make squash chili and use chicken broth (or even use beef broth for more flavor), you could do that. Chili is a wonderful dish to make in the fall, and this butternut squash version is a seasonal treat that I think you’re really going to love. SERVES 4 TO 6

PREP TIME: 20 minutes

COOK TIME: 2 hours, 30 minutes

2 tablespoons (30 ml) extra-virgin olive oil

1 large onion, diced

2 or 3 garlic cloves, chopped

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 large butternut squash, peeled and diced

1 (28-ounce) can crushed tomatoes

1 tablespoon (15 ml) chili powder

1½ teaspoons red pepper flakes

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) ground paprika

¾ teaspoon ground coriander

¾ teaspoon dried mustard

½ teaspoon ground allspice

½ teaspoon dried oregano

2 cups (480 ml) vegetable broth, divided

1½ teaspoons ground cayenne pepper (more or less depending on your heat preference)

½ cup apple cider vinegar

2 to 3 tablespoons (45 ml) sliced scallions, for garnish

1. In a large cast iron pot over medium heat, heat the olive oil. Sauté the onion, garlic, and red and yellow bell peppers until they have cooked down a bit, about 5 minutes.
2. Add the diced squash, and sauté for another 10 to 15 minutes.
3. Once the squash is approaching fork-tenderness, add the tomatoes. Give it a good stir, and add the chili powder, red pepper flakes, cumin, paprika, coriander, mustard, allspice, and oregano.
4. Add 1 cup (240 ml) of broth to the pot, raise the heat to medium-high, and bring the chili to a low boil. Reduce the heat to simmer, and cook for at least 2 hours. Stir in the remaining 1 cup (240 ml) of broth in increments when the chili starts getting thick.
5. About 20 minutes before serving, add the cayenne by the ½ teaspoon (so you can adjust the level of heat to your preference), and stir in the apple cider vinegar. Garnish with the scallions.

VARIATION 1 MEATY CHILI: Use turkey or beef instead of (or in addition to) the squash for a heartier texture and flavor.

VARIATION 2 MUSHROOM AND SQUASH CHILI: Add 10 ounces chopped white button mushrooms to the chili when you add the squash.

More Recipes You'll Love

• Veggie Soup
• CINNAMON BEEF STEW WITH ORANGE GREMOLATA
• Salsa Verde Chicken Chili

Butternut squash chili is a hearty, bean-free bowl of sweet squash, tomatoes, peppers, and a full spice rack of chili powder, cumin, paprika, and allspice. The squash holds its shape in the pot and gives the chili body without any flour or beans. A splash of apple cider vinegar at the end wakes up every flavor in the bowl.

Pro Tips

• Sauté the diced squash a full 10 to 15 minutes before adding the tomatoes — that head start builds sweetness and keeps it from turning to mush.
• The allspice and dried mustard are the secret weapons here; they give this chili a warm depth most squash chilis lack.
• Add the second half of the broth toward the end to control the thickness — some like it soupy, some like it thick enough to eat with a spoon.
• Like most chilis, it tastes better the next day, so don't hesitate to make it ahead.

Frequently Asked Questions

Is butternut squash chili Paleo?

Yes — it's bean-free and built on squash, vegetables, tomatoes, broth, and spices. Vegan as written, which is a bonus for mixed crowds.

Can I make it in a slow cooker?

Yes — sauté the aromatics first, then cook everything on low for 6 to 7 hours. Add the vinegar right before serving.

How long does it keep?

Up to 5 days in the fridge, and it freezes beautifully for 3 months. The squash softens a bit more on reheating, which some people prefer.

What toppings work on squash chili?

Sliced scallions, avocado, fresh cilantro, or a squeeze of lime. For non-strict eaters, a spoon of cashew cream is wonderful.

Recipe Card

Stav Kogan

BUTTERNUT SQUASH CHILI

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp extra-virgin olive oil
• 1 large onion, diced
• 2 or 3 garlic cloves, chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 large butternut squash, peeled and diced
• 1 (28-ounce) can crushed tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground paprika
• ¾ tsp ground coriander
• ¾ tsp dried mustard
• ½ tsp ground allspice
• ½ tsp dried oregano
• 2 cups vegetable broth, divided
• ½ cup apple cider vinegar
• 2 to 3 tablespoons sliced scallions, for garnish
• About 20 minutes before serving, add the cayenne by the ½ teaspoon (so you can adjust the level of heat to your preference), and stir in the apple cider vinegar. Garnish with the scallions.

Method

 

1. In a large cast iron pot over medium heat, heat the olive oil.
2. Sauté the onion, garlic, and red and yellow bell peppers until they have cooked down a bit, about 5 minutes.
3. Add the diced squash, and sauté for another 10 to 15 minutes.
4. Once the squash is approaching fork-tenderness, add the tomatoes. Give it a good stir, and add the chili powder, red pepper flakes, cumin, paprika, coriander, mustard, allspice, and oregano.
5. Add 1 cup of broth to the pot, raise the heat to medium-high, and bring the chili to a low boil.
6. Reduce the heat to simmer, and cook for at least 2 hours.
7. Stir in the remaining 1 cup of broth in increments when the chili starts getting thick.

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