Hints of chipotle powder and cinnamon make this a really wonderful warm autumn chili!
Stovetop: In large stock pot over medium high heat, heat water and saute the butternut squash, onion, bell peppers and garlic until onions are soft and translucent, about 5-7 minutes. Add your spices, beans, tomatoes and vegetable broth, bring to a boil, reduce heat, cover and simmer for about 1 hour, stirring occasionally and tasting for flavor along the way. Will be done when the butternut squash is tender.
Crock-Pot: Place ingredients into your slow-cooker, finishing with the vegetable broth and give a good stir. Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours. Taste, and season with additional salt and pepper or seasonings as needed.
Serve with garnish of choice and freshly warmed corn tortillas.
Serves 4 – 6
Pictures reflect the use of 3 cups of water, a bit by accident. I prefer 2 cups myself for a thicker chili but the juiciness of this chili is delicious and I didn’t mind the extra liquids here. Feel free to add more liquids to suit your taste. Chili will thicken upon standing.
This recipe was revisited on 11/12/13 with minor recipe changes and new photos. The changes made to the recipe were adding another can of beans…instead of 2 cans, it now calls for 3. Feel free to use less beans if you wish. I added the extra beans as a way to make the recipe go further. I also only call for 3 cloves garlic instead of 6. Feel free to add/subtract ingredients to suit your preference.
You can sub in diced sweet potato in place of the butternut squash for variation. Would be delicious too!