Food/Nutrition Friday Find Recipes

Butternut Squash Chili

This winter has been really cold! I have enjoyed making this Butternut Squash Chili to warm my family, friends, and me up on bitter nights. It was also a potluck favorite!


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 medium carrots, cut in small dice
  • 1 red pepper, diced
  • 3 garlic cloves, minced
  • 3 tablespoons ground chili
  • 1 tablespoon ground cumin
  • 1 28-ounce can chopped tomatoes
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste dissolved in 1 cup water
  • 2 cups diced butternut squash (about 1 pound)
  • 4 cups cooked/drained pinto and/or black beans
  • Salt/pepper, to taste
  • 1/2 Lemon/lime (optional)


  • In a large pot, heat oil and add onion, carrot, and pepper for 8-10 minutes over medium heat, stirring often.
  • Add garlic, chili, and cumin for 2 minutes.
  • Add tomatoes, oregano, salt/pepper, and cook for 8-10 minutes over medium heat, stirring often.
  • Add tomato paste and squash, bring to a boil, and then lower heat to simmer, and partially cover for 30 minutes.
  • Add beans and cook for 20-30 minutes. Taste and if needed, cook longer.
  • Add a squeeze of lemon/lime (optional).
  • Serve warm with brown rice.
  • Serves 6 people

Partially adapted from New York Times, “Vegetarian Chili With Winter Vegetables”