This Butternut Squash Chili Is a Masterpiece
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Butternut squash is one of the more intimidating vegetables, but let me tell you it’s 100 perfect worth peeling and cubing the squash for this hearty chili recipe.
The base of this recipe is caramelized onions. Caramelized onions give everything an amazing sweet/savory roasted flavor, but there are no shortcuts to making them. Heat some olive oil over medium-low heat in a large pot, then add diced sweet onion with a bit of salt and pepper. Spread the onions out over the pan and stir them so they cook evenly. Diced onions cook more quickly than larger slices, but this should still take about 20 minutes.
Once the onions are fully caramelized, add garlic, cubed butternut squash, chili powder, cumin, and paprika with some vegetable stock, diced roasted tomatoes, and pinto beans. Bring the pot to a boil, then reduce it to a simmer and let it cook, covered, for around 10 minutes. You’ll want the squash to be tender but not mushy. Everything else in the chili is soft, so keeping the squash slightly firm will give more of a varied texture.
Mix in cooked quinoa to make it heartier and more filling, and you’ll have an extremely flavorful vegetarian chili that’s perfect for a healthful dinner, and great for a packed lunch. Try it topped with avocado, Greek yogurt, cilantro, or even some crispy chickpeas for texture.
Get the recipe: Butternut Squash and Quinoa Chili from How Sweet Eats
