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–+ servings
BUTTERNUT SQUASH CHILI – butternut squash chili
Stav Kogan

BUTTERNUT SQUASH CHILI

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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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