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Cast iron pot with butternut squash chili and 2 bowls of chili topped with sour cream and green onions
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Butternut Squash Chili

It's fall, so it's time for chili. This delicious butternut squash chili recipe is perfect for those cool nights to warm you up.
Course Main Course
Cuisine American
Keyword chili
Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Author Holly- Keeping Life Sane

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion chopped
  • 1 orange pepper chopped
  • 1 red pepper chopped
  • 1 tablespoon cumin
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 lb. butternut squash cut into 1” cubes
  • 1/4 cup balsamic vinegar
  • 1 15 oz. can black beans drained and rinsed
  • 1 15 oz. can kidney beans drained and rinsed
  • 2 14.5 oz. cans diced tomatoes
  • 1 bottle beer
  • 1/4 cup red wine
  • Top with sour cream and green onions

Instructions

  • Add olive oil to large pot set on medium heat.  Add onions and garlic and cook for 3-5 minutes.
  • Add in all other ingredients and stir well.
  • Cover and simmer on low for 30-45 minutes.  Uncover and continue to simmer until some of the liquid is reduced.
  • Serve with sour cream and green onions.