Friday, May 20, 2016

Doula Barb Dishes: Vegetarian Butternut Squash Chipotle Chili

Doulas in Fort Worth, Fort Worth birth class

Vegetarian Butternut Squash Chipotle Chili

This one was a HUGE hit around my house- enjoy!

Prep time: 20 minutes
Cook time: 1 hour
4 servings


  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash, peeled and chopped into 1/2" cubes
  • 4 garlic cloves, minced (I added more because, well, garlic)
  • 1 tbsp chili powder
  • 1/2 tbsp chopped chipotle pepper in adobo (I doubled this but watch out- it has a kick)
  • 1 tsp ground cumin (I added a bit more because, well, cumin)
  • 1/4 tsp ground cinnamon
  • 2 cans (15oz) black beans, rinsed and drained
  • 1 can (14oz) diced tomatoes, un-drained
  • 2 cups vegetable broth
Avocados, tortilla chips, fresh cilantro 


1. In a Dutch oven or large stockpot, saute onion bell pepper and butternut squash in olive oil until onions are translucent.
2. Turn down the heat to medium-low and add the garlic, spices and chipotle peppers.  Combine and cook until blended.  Add black beans, tomatoes, and broth.
3. Cover and cook for an hour, stirring occasionally.  Taste about halfway through to see if you'd like to add more chipotle peppers.
4. Dish is done when squash is tender and liquid has reduced a bit.

Bonus:  I'm betting you could do this up in a crock pot, too.  If it were me, I'd probably dump everything in, stir to combine and turn it to low for 8 hours. 

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