Butternut Squash and Potato Chili

Butternut Squash and Potato Chili is the ultimate comfort food! It’s a hearty delicious dish that’s perfect for chilly nights. It’s loaded with delicious butternut squash, potatoes, and veggies and the perfect dinner for game day!

We’ve been going through a crazy cold blast here in Minnesota and it’s making me crave all the comfort food! Usually our cold weather doesn’t start until closer to December, but this year it’s been below average almost every day and last week it snowed 6 days straight! Ugh! While I love living in Minnesota I’m not a huge fan of the cold.

The only good thing about the cooler weather is that it means it’s time for all the comfort food! I love hearty all in one dishes and as soon as I saw that it was going to snow yet again, I added this butternut squash and potato chili on to the menu. It’s a hearty dish with a little spice that hits the spot every time!

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 carrot, chopped
• 1 ribs celery, chopped
• 1 green bell pepper, diced
• 4 oz canned jalapeños, diced (i like mine spicy so use hot, but mild or medium also work!)
• 5 cloves garlic, minced
• 1 Tbsp chili powder
• 1 Tbsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp pepper
• 2 cups vegetable broth
• 1 tbsp Worcestershire sauce (to make this recipe vegan, use a vegan Worcestershire sauce like Annie’s)
• 10 oz butternut squash, cut into small chunks (fresh or frozen – if using fresh, this is about the size of a medium butternut squash)
• 6 medium russet potatoes, peeled and diced into small chunks
• 1 can white chili beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 10 oz frozen corn
• 3 tbsp lime juice

Instructions

1. In a large pot, heat the olive oil over medium heat and add the onion, carrot, celery, bell pepper jalapeños, garlic, chili powder, paprika, cumin, dried oregano, salt, and pepper. Stir until combined and cook for 8-10 minutes until the vegetables soften.
2. Add the vegetable broth and Worcestershire sauce to the pot and bring to a boil. Add the butternut squash, potatoes, beans and frozen corn Cover the pot and lower the heat to simmer and cook for an hour, stirring occasionally.
3. Once the squash and potatoes have soften, stir in the lime juice and serve!

Recipe Tips and Variations

• If you prefer a less spicy chili swap out the jalapeños for mild or medium diced chilis
• One of my secrets to perfectly diced veggies is using a food processor. I love this mini food processor because it’s super powerful and doesn’t take up much space.

Recommended Toppings and Sides

The best part of chili is that it can be customized with everyone’s favorite toppings! Some of my favorite toppings to serve with chili are:

• Brown Rice
• Avocado Slices
• Cheese
• Sour Cream
• Tortilla Chips
• Guacamole

How to Store Leftovers

To store leftovers, put the chili in an airtight container (after it fully cools!) and place it in the fridge for up to 5 days. To defrost, put in the microwave and cook in 60 second increments, stirring in between.

More Healthy Comfort Food Dinner Recipes

Vegan Shepherd’s Pie

Instant Pot Lentil Street Tacos

Thai Noodles with Spicy Peanut Sauce

Creamy Tomato Soup with Basil

Instant Pot Vegetarian Chili

Butternut Squash and Potato Chili

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Butternut Squash and Potato Chili is a hearty comfort food that's perfect for a chilly night. It's a perfectly balanced dish that's so easy to make! Serve with a side of rice, tortilla chips, cheese or sour cream for the ultimate dinner!

Ali

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Equipment

• Nutrichef Nonstick Cookware

Ingredients

• 2 tbsp olive oil
• 1 large onion chopped
• 1 carrot chopped
• 1 ribs celery chopped
• 1 green bell pepper diced
• 4 oz canned jalapeños diced (i like mine spicy so use hot, but mild or medium also work!)
• 5 cloves garlic minced
• 1 Tbsp chili powder
• 1 Tbsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp pepper
• 2 cups vegetable broth
• 1 tbsp Worcestershire sauce to make this recipe vegan, use a vegan Worcestershire sauce like Annie’s
• 10 oz butternut squash cut into small chunks (fresh or frozen – if using fresh, this is about the size of a medium butternut squash)
• 6 medium russet potatoes peeled and diced into small chunks
• 1 can white chili beans drained and rinsed
• 1 can pinto beans drained and rinsed
• 10 oz frozen corn
• 3 tbsp lime juice

Instructions

• In a large pot, heat the olive oil over medium heat and add the onion, carrot, celery, bell pepper jalapeños, garlic, chili powder, paprika, cumin, dried oregano, salt, and pepper. Stir until combined and cook for 8-10 minutes until the vegetables soften.
• Add the vegetable broth and Worcestershire sauce to the pot and bring to a boil. Add the butternut squash, potatoes, beans and frozen corn Cover the pot and lower the heat to simmer and cook for an hour, stirring occasionally.
• Once the squash and potatoes have soften, stir in the lime juice and serve!

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