Three Bean Butternut Squash Chili is a hearty and comforting vegetarian chili packed with the rich earthy flavors of butternut squash and beans.
Even though it is 50 here in Chicago today-winter is in full swing which means hearty, comforting soups. In our house we especially like soup on Sundays. Sunday afternoons and evenings in our house consist of watching the Packers game. Well actually, my husband watches the game and I catch glimpses as I try to get my weekend “chores” done before the start of the next week.
I like making chili on the weekends because it is easy to throw together and let simmer while you go about your day and it also makes enough to have leftovers for lunch or dinner during the week. Lately I have been exploring new chili recipes and came across this Three Bean Butternut Squash Chili in my Cooking Light Magazine and thought it sounded interesting.
Three Bean Butternut Squash Chili
I love butternut squash soup but haven’t ventured into adding it into other soups. The spice of chili and the sweetness of butternut squash sounded tasty. Also, in the New Year we have been trying to eat less meat and this Three Bean Butternut Squash Chili is a great way to get that meaty texture in the chili using the butternut squash.
My husband, who enjoys his chili with meat, loved this Three Bean Butternut Squash Chili recipe and agreed that the butternut squash added a nice hearty texture. I hope you love it as much as we did.
Adapted from Cooking Light.
Chili is customizable. If you prefer a different type of bean add that in or take one of the others out, add more vegetables and spice it up as much as you want. We added one Serrano pepper to this recipe but you can take that out for less heat or throw a jalapeño in for more.