Butternut Squash Chili | Delicious and easy vegetarian chili made with butternut squash and served over rice
I love fall. I love the way the air becomes cool and crisp. I love the smell of fall. And the sounds, all crunchy. But even more, I love how fall tastes!
Pumpkins, apples, warm cozy comfort food.
And Butternut Squash. There is so much that you can do with Butternut Squash, and a vegetable that can run you over $5 in the off season because of how heavy it is, is suddenly only like $1.50 this time of year! Especially if you buy them at local farmer’s markets. I got the squash I used for this batch when we went apple picking with the kids and it was so ginormous that I only used half! That’s $0.75 worth of squash people.
I love a good bargain. Especially when it comes to food.
Butternut Squash Chili
- 2 tbsps olive oil
- 1/2 a large butternut squash, cubed (about six cups)
- 3 cloves of garlic, crushed and diced
- 1/4 cup chili powder (only 2 tbsp to make it kid friendly)
- 1 tbsp cumin
- 1/4 tsp cayenne pepper (omit this to make it kid friendly)
- 32 oz can of diced tomatoes in their juice
- 2 cups of water
- 2 15 oz cans of red kidney beans, drained and rinsed
- cooked rice
- Heat the olive oil over medium high heat and add the cubed squash. Season the squash with salt and pepper. Stir occasionally and cook until tender, approximately 10 minutes.
- Add the garlic and spices and stir to coat the squash.
- Pour in the diced tomatoes and their juice, scrapping up the brown bits from the bottom of the pan. Add two cups of water and bring to a boil. Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the squash is very tender.
- Stir in the beans, and let them heat through.
- Serve over rice and enjoy!