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How to Make Butternut Squash Chili - A Step-by-Step Guide

When the weather starts to get colder and the leaves begin to change, there's nothing quite like a warm and hearty bowl of chili to comfort the soul. And if you're looking for a unique and flavorful twist on this classic dish, then look no further than Butternut Squash Chili. This delicious recipe combines the rich and slightly sweet flavor of butternut squash with the warmth and spice of traditional chili, creating a dish that is sure to satisfy your cravings for comfort food.

Butter...

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Ingredients

  • 4 tablespoons salted butter
  • 1 large onion, coarsely chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon cornstarch
  • 2 (32 ounce) cartons low-sodium vegetable broth
  • 1 large butternut squash - peeled, seeded, and cut into chunks
  • 2 (28 ounce) cans diced tomatoes
  • 3 (16 ounce) cans chili beans
  • 1 (10 ounce) package frozen corn
  • 1 pint heavy whipping cream
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat butter in a large pot over medium heat until melted. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash; bring to a boil.
  • Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.
  • Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.

    • Nutrition

    584 cal.

    • Total Fat: 30g
    • Saturated Fat: 18g
    • Cholesterol: 97mg
    • Sodium: 1343mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 14g
    • Total Sugars: 17g
    • Protein: 15g
    • Vitamin C: 60mg
    • Calcium: 258mg
    • Iron: 8mg
    • Potassium: 1624mg

    Categories

    Vegetarian recipes
    Gluten free recipes
    Dairy free recipes
    Vegan recipes
    Soup recipes