Butternut Squash Chili (Printer-Friendly)

Smoky chili with roasted butternut squash, beans, and aromatic spices, perfect for a warming plant-based bowl.

# List of Ingredients:

→ Vegetables and Peppers

01 - 4 ounces roasted jalapeño peppers, peeled and finely chopped (approximately ¼ cup)
02 - 2½ pounds butternut squash, peeled and diced into ½-inch cubes (approximately 4 cups)
03 - 1 cup finely chopped onion
04 - 1 teaspoon minced garlic

→ Oils and Sweeteners

05 - ¼ cup olive oil, divided
06 - 1 tablespoon brown sugar

→ Spices and Seasonings

07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon finely chopped chipotles in adobo sauce
09 - 1½ teaspoons ground cumin
10 - 1 tablespoon mild chili powder
11 - Salt and black pepper to taste
12 - 1½ tablespoons fresh oregano, finely chopped

→ Liquids

13 - ½ cup dry red wine (Cabernet, Merlot, or Shiraz)

→ Canned Goods

14 - 1 (28-ounce) can diced tomatoes with juices
15 - 1 (15-ounce) can red kidney beans, drained
16 - 1 (15-ounce) can cannellini beans, drained

→ Optional Garnishes

17 - Avocado slices
18 - Shredded cheddar cheese
19 - Sliced red onion
20 - Sour cream

# Preparation Steps:

01 - Preheat broiler and position rack several inches below. Halve the jalapeños lengthwise, remove seeds, and place skin-side up on a foil-lined baking sheet. Broil until skin chars evenly, about 1 minute. Remove and enclose peppers loosely in foil for 5 minutes to steam. Peel off skins, finely chop, and measure ¼ cup. Set aside.
02 - Preheat oven to 475°F and center the rack. Line a baking sheet with parchment paper. Trim ends of squash, peel, remove seeds, and cut into ½-inch cubes. Toss squash with 3 tablespoons olive oil, brown sugar, cinnamon, and ¾ teaspoon salt until evenly coated. Spread in a single layer on the baking sheet and roast for 20 minutes, stirring halfway, until golden brown.
03 - In a large Dutch oven, heat remaining olive oil over medium heat. Add chopped onion and minced garlic, cooking until onions begin to brown, about 7 minutes.
04 - Incorporate the chopped roasted jalapeños, chipotles in adobo, ground cumin, and mild chili powder into the pot. Stir and cook until fragrant, approximately 1 minute.
05 - Reduce heat to low, pour in red wine, then increase heat to medium-high and simmer until wine reduces by half, about 4 minutes.
06 - Add diced tomatoes with juices, red kidney beans, cannellini beans, and roasted butternut squash. Lower heat to simmer, cover, and cook for 15 minutes to meld flavors.
07 - Stir in fresh oregano and adjust seasoning with salt and pepper to taste. Recommended: 1 teaspoon kosher salt or half that amount if using table salt. Serve with optional toppings as desired.

# Additional Suggestions:

01 - Ensure squash pieces are uniform for even roasting. Steaming jalapeños after charring makes skin removal easier.

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