Introduction
This hearty butternut squash chili is the perfect comfort food for those chilly days. Packed with flavors and nutrients, it is a delicious vegetarian option that will satisfy both plant-based eaters and meat lovers alike. The combination of sweet onion, spices, and fire-roasted tomatoes creates a warm and inviting dish, while the quinoa and pinto beans add protein and texture. Whether you’re serving it for a family dinner or meal prepping for the week, this chili is sure to delight your taste buds.
Detailed Ingredients with measures
1 sweet onion, diced
2 cups cubed butternut squash
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
4 garlic cloves, minced
1 (14-ounce) can fire-roasted diced tomatoes
1 to 2 (14-ounce) cans pinto beans, drained and rinsed
3 to 4 cups vegetable stock (plus more if needed)
1 cup cooked quinoa
Fresh cilantro, for garnish
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings
Enjoy the wholesome goodness of this butternut squash chili and share it with friends and family for a delightful meal that warms the soul.
Detailed Directions and Instructions
Step 1: Sauté the Onion
Heat the olive oil in a large pot over medium heat. Add the diced sweet onion and cook, stirring occasionally, until caramelized, which should take about 20 minutes.
Step 2: Add the Garlic
Once the onion is caramelized, add the minced garlic to the pot. Cook for an additional minute, stirring, until the garlic becomes fragrant.
Step 3: Mix in Spices and Squash
Stir in the cubed butternut squash along with the chili powder, ground cumin, smoked paprika, salt, and pepper. Cook this mixture for about 5 minutes, stirring occasionally to ensure even cooking.
Step 4: Incorporate Tomatoes and Beans
Pour in the fire-roasted diced tomatoes and the drained pinto beans. Add the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the butternut squash is tender.
Step 5: Add Quinoa
Stir in the cooked quinoa into the chili. Allow the chili to simmer for an additional 5 minutes, which helps the flavors meld together.
Step 6: Taste and Adjust Seasoning
Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or spices according to your preference.
Step 7: Serve
Serve the chili hot, garnished with fresh cilantro for an extra layer of flavor.
Notes
Variations
Feel free to add other vegetables such as bell peppers or corn for added texture and nutrition.
Storage
Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Serving Suggestions
This chili pairs well with crusty bread, tortilla chips, or over rice for a hearty meal.
Cook techniques
Sautéing
Sautéing is performed by cooking the diced sweet onion in olive oil over medium heat until caramelized. This technique brings out the natural sweetness of the onion and adds depth to the dish.
Mincing
Mincing involves finely chopping garlic cloves to increase the surface area, allowing for better flavor release when cooked. This technique enhances the aromatic qualities of the garlic in the dish.
Stir-Frying
Stir-frying butternut squash cubes with spices such as chili powder, cumin, and smoked paprika helps to combine the flavors quickly without overcooking the vegetables. This technique retains the squash’s texture while infusing it with spices.
Simmering
Simmering combines all ingredients, such as the fire-roasted diced tomatoes and vegetable stock, to create a rich and cohesive chili mixture. This technique allows the flavors to meld together over a longer cooking time.
Tasting and Adjusting
Tasting the dish before serving ensures the seasoning is balanced. This technique involves adjusting salt, pepper, and other spices to achieve the desired flavor profile.
FAQ
Can I substitute sweet onion with another type of onion?
Yes, you can use yellow or red onion as alternatives, but the flavor will vary slightly.
Is there a way to make this chili spicier?
You can add additional chili powder, cayenne pepper, or diced jalapeños to increase the heat level.
Can I use frozen butternut squash instead of fresh?
Yes, frozen butternut squash can be used as a convenient alternative; just adjust the cooking time accordingly.
What can I use instead of pinto beans?
Black beans or kidney beans can be substituted for pinto beans, depending on your preference.
How can I store leftovers of this chili?
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Conclusion
The combination of sweet onion, butternut squash, and a blend of spices creates a deliciously warm and comforting chili. The addition of pinto beans and quinoa not only enhances the texture but also boosts the nutritional value, making it a wholesome meal. Garnishing with fresh cilantro adds a refreshing touch, elevating the overall flavor profile. This dish is perfect for a hearty weeknight dinner or a cozy gathering.
More recipes suggestions and combination
Spicy Black Bean Chili
Swap pinto beans for black beans and add diced jalapeños for an extra kick.
Vegetable Quinoa Soup
Replace the butternut squash with chopped carrots and zucchini, and adjust the spices for a lighter soup option.
Smoky Sweet Potato Stew
Use sweet potatoes instead of butternut squash and add a splash of maple syrup for sweetness.
Chickpea and Spinach Curry
Substitute pinto beans with chickpeas and add fresh spinach at the end for a vibrant curry dish.
Roasted Veggie Bowl
Create a base of roasted butternut squash, onions, and garlic, topped with quinoa and a drizzle of tahini.
Spiced Lentil Chili
Incorporate lentils instead of beans and adjust cooking time for a protein-packed, hearty chili.
Stuffed Bell Peppers
Fill bell peppers with the butternut squash chili mixture and bake until the peppers are tender.
