Name: Butternut Squash Chili With White Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/4 cup (60 ml) nutritional yeast; 2 tablespoons (30 ml) avocado oil or other high-heat oil; 1 yellow onion, diced; 1/2 bunch chopped cilantro, stems and leaves divided; 1 red bell pepper, diced; 2 large jalapeños, deseeded and finely diced; 1/2 teaspoon (3 ml) ground cumin; 1 teaspoon (5 ml) smoked paprika; 4 cups (950 ml) navy beans, cooked and rinsed; 3 1/2 cups (830 ml) butternut squash, diced into 1/2″ cubes; 3 1/2 cups (830 ml) vegetable “beef” broth or sub vegetable broth; Salt and black pepper, to taste

Description

Discover a hearty and flavorful Butternut Squash Chili With White Beans recipe that will warm you up on chilly nights. Learn how to make this comforting dish now!

Ingredients

1/4 cup (60 ml) nutritional yeast
2 tablespoons (30 ml) avocado oil or other high-heat oil
1 yellow onion, diced
1/2 bunch chopped cilantro, stems and leaves divided
1 red bell pepper, diced
2 large jalapeños, deseeded and finely diced
1/2 teaspoon (3 ml) ground cumin
1 teaspoon (5 ml) smoked paprika
4 cups (950 ml) navy beans, cooked and rinsed
3 1/2 cups (830 ml) butternut squash, diced into 1/2″ cubes
3 1/2 cups (830 ml) vegetable “beef” broth or sub vegetable broth
Salt and black pepper, to taste

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Instructions

Optional Step – Enhance Flavor: To enrich the taste, consider toasting the nutritional yeast. Heat a large pot over medium. Sprinkle in the nutritional yeast, stirring often for about 3 to 5 minutes, until it deepens in color and releases a strong aroma. Take it out of the pot and set aside; then, reheat the pot.
Prepare the Base: Heat the oil in the pot and add the diced onion. Cook for around 3 minutes until it turns translucent and starts to brown. Toss in the cilantro stems, bell pepper, jalapeños, cumin, smoked paprika, and the previously toasted nutritional yeast. Continue cooking for another 3 minutes.
Cooking Process: Incorporate the beans, diced butternut squash, and broth into the pot. Increase the heat to bring to a boil, then lower to medium and let it simmer for 20 to 25 minutes, stirring once in a while to prevent sticking and encourage breakdown.
Serving: Once cooked, remove from heat and adjust the seasoning with salt and pepper according to your preference. Portion the chili into bowls, garnish with cilantro leaves, and add any other toppings you fancy. You can refrigerate leftovers for up to 5 days or freeze them for a maximum of two months.

Notes

Toast the nutritional yeast for a richer flavor.
Deseed the jalapeños to control the chili’s heat level.
Mash some navy beans for enhanced texture.