This is one of our most favorite recipes, especially during cold weather when you want to eat something warm and feel cozy. Thanksgiving and winter holidays are just around the corner and this is a perfect recipe to impress your family and make the holiday table feel bright and festive. It is also a great warming meal for someone on the road, especially when you are dealing with extreme temperatures. We have cooked it while van camping in Yosemite National Park when everything was covered in snow and temperatures were below zero.
Benefits of butternut squash are fantastic, it’s packed with vitamins, minerals, and fiber, it has high antioxidants and highly beneficial for heart and blood pressure. And we love it because of its bright happy color! It just instantly brings smiles to the table!
Ingredients (all organic):
- 1 cup dried kidney beans soaked in water overnight (or 1 can of kidney beans)
- i medium size butternut squash
- 1 small onion
- 3-5 Tbs avocado oil or olive oil
- 1 cup frozen or fresh corn (optional)
- 32 fl oz chicken broth, homemade is best (or vegetarian broth)
- 4-5 oz tomato paste
- 2 chopped tomatoes
- 1/2 of chili pepper or jalapeño pepper
- 1-2 cloves of garlic
- 1 Tsp Italian seasoning
- 1/2 Tsp coriander
- 1/2 Tsp chili pepper flakes
Pinch of allspice
Pinch of cayenne pepper
Salt and pepper to taste
Fresh parsley (optional for topping)
1 cup dried kidney beans soaked in water overnight (or 1 can of kidney beans)
i medium size butternut squash
1 small onion
3-5 Tbs avocado oil or olive oil
1 cup frozen or fresh corn (optional)
32 fl oz chicken broth, homemade is best (or vegetarian broth)
4-5 oz tomato paste
2 chopped tomatoes
1/2 of chili pepper or jalapeño pepper
1-2 cloves of garlic
1 Tsp Italian seasoning
1/2 Tsp coriander
1/2 Tsp chili pepper flakes
Pinch of allspice
Pinch of cayenne pepper
Salt and pepper to taste
Fresh parsley (optional for topping)
Directions:
If you are using dry beans, pre-soak them in filtered water, preferrably overnight.
Cut butternut squash and onion into medium size cubes.
Heat avocado oil in a large sauce pan and fry onions for 2-3 minutes, then add butternut squash and lightly fry for another 5 minutes. If you are using Instant Pot, use “Sauté” function, normal or high heat.
If you are using corn, add it now and cook for another 2 minutes.
Add chicken broth and let it simmer for 10-15 minutes.
Add kidney beans, chopped tomatoes, tomato paste, all seasoning, and salt and pepper to taste.
Let it simmer another 15 minutes.
It is ready to eat at this point or you can use slow cook function on Instant Pot to cook for another 1-2 hours. The longer it slow cooks, the more tender and flavorful it will be.
Alternatively, once you added all ingredients, you can use your the function “Chili” on your Instant Pot or a low heat pressure cook setting for 20 minutes.
Top with chopped parsley and serve with your favorite healthy crackers or bread.
Makes 4-5 bowls.
Our favorite way to cook this chili is…
definitely in the Instant Pot! Somehow it comes out deliciously flavorful and tender every time, nothing ever burns, and squash always has perfect texture.
I encourage you to shop at your local farmer’s market to get the freshest produce. You will really taste the difference!
Our favorite ways to enjoy it are:
Serve it with gluten free seed & root crackers, but of course you can pair with a nice fresh slice of bread.
Top it with chopped fresh parsley – it is soooo good!
This chili is usually even better on a second day, after it cools off in the fridge… it must be because the flavors and spices all set in. So be sure to make a little extra to try on the next day!
Here is another kitchen/food related blog you might enjoy!
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