Chipotle Butternut Squash Chili Recipe

Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 70 minutes
Total time: 80 minutes
Recipe note: Vegetarian Friendly, Gluten Free

Chipotle Butternut Squash Chili with Chipotle Lime Crema

If you're looking for a hearty, flavorful dish that brings a touch of warmth and spice to your table, look no further than the Chipotle Butternut Squash Chili with Chipotle Lime Crema. This recipe is a delightful blend of smoky chipotle peppers and sweet butternut squash, creating a unique and satisfying chili that is perfect for any occasion.

This versatile dish can be enjoyed on its own or paired with a variety of accompaniments. Cornbread is a classic side that complements the chili's rich flavors, while a simple green salad can add a refreshing contrast. For a more filling meal, consider serving the chili over a bed of rice or quinoa. Tortilla chips or crusty bread are also great for dipping and scooping up every last bit of this delicious chili.

When it comes to storing and reheating your chipotle butternut squash chili, you'll be pleased to know that it keeps well in the refrigerator for up to five days. Simply store it in an airtight container to maintain its freshness. For longer storage, you can freeze the chili for up to three months. To reheat, thaw the chili in the refrigerator overnight and then warm it up on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat individual portions in the microwave.

Topping variations can elevate your chipotle butternut squash chili to new heights. The chipotle lime crema adds a creamy, tangy finish, but you can also experiment with other toppings. Shredded cheese, avocado slices, chopped cilantro, and a squeeze of fresh lime juice are all excellent choices. For a bit of crunch, try adding crushed tortilla chips or roasted pumpkin seeds.

Ingredients:

For Butternut Squash Chili

2 tablespoons olive oil
1 medium sweet onion, diced
1 large red bell peppers, chopped
1 (1 1/2 pound) butternut squash, peeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon chopped chipotle pepper in adobo, plus more to taste
1 teaspoon smoked paprika
1⁄4 teaspoon ground cinnamon
2 (14-ounce) cans fire roasted diced tomatoes
2 cups vegetable broth
2 (15-ounce) cans black beans, rinsed and drained
Kosher salt, to taste
2 ripe avocados, sliced
1/2 cup roasted pepitas

For Chipotle Lime Crema

1 cup Sir Kensington’s Chipotle Mayonnaise
Juice and zest of 1 lime
1/4 cup fresh cilantro, finely chopped

Instructions

Heat oil in a large heavy-bottomed pot over medium heat. Add onion, pepper and butternut squash and cook, stirring frequently, until onions are tender, 5-7 minutes.
Add garlic, chili powder, cumin, chipotle pepper in adobo, paprika and cinnamon and cook additional minute, until fragrant.
Stir in tomatoes and vegetable broth and bring to boil. Reduce heat to medium low, cover and simmer for 30 minutes.
Stir in black beans and season with salt to taste. Add more chipotle peppers if desired. Cover and cook additional 25-30 minutes until butternut squash is tender.
While chili cooks, combine Chipotle Mayonnaise, lime juice and zest, fresh cilantro and salt to taste. Set aside until ready to serve.
When it's time to eat, divide chili among serving bowls and top with Chipotle Lime Crema, avocado and pepitas.