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11 Easy Soup & Stew Recipes

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Loaded Butternut Squash Chili

This is one of those butternut squash soup recipes that you will rave about with anyone. Filled to the brim with delicious flavor, try this Loaded Butternut Squash Chili today!

Cooking Time42 min

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, diced
  • 2 tablespoons garlic, chopped finely
  • 2 red peppers, diced (remove all seeds)
  • 3 tablespoons chilli powder
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoon dried oregano
  • 1/4 teaspoon ground allspice
  • 1 pinch crushed red chilli flakes
  • 4 16-ounce cans tomatoes, chopped with juice
  • 1/2 cup red wine
  • 2 whole butternut squash, peeled and cubed with seeds removed
  • Zest from 1 orange
  • Salt and black pepper, to taste
  • 2 14.5-ounce cans red kidney beans, drained and thoroughly rinsed
  • 2 tablespoons fresh coriander, chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 3 green onions, thinly sliced

Instructions

  1. Heat oli in a heavy pot over medium-low heat. Add the onions, garlic, and peppers. Cook until the vegetables have softened, about 10 minutes.
     
  2. Add the chili powder, cumin, oregano, allspice, and red pepper flakes and cook for 1 minute longer, stirring to coat the vegetables well with the spices.
     
  3. Stir in the tomatoes with juice, red wine, butternut squash, orange zest, salt, and pepper. Bring to a boil, reduce the heat to medium-low, and simmer uncovered until the squash is tender, about 20 minutes.
     
  4. Adjust the seasonings to taste. Stir in the kidney beans and simmer for about 10 minutes longer. Just before serving, stir in the coriander leaves and parsley. Served garnished with the green onions if desired.

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