Imagine the vibrant colors of autumn captured in a single comforting bowl: the deep reds of bell peppers, the warm orange of roasted butternut squash, and the lush greens of zucchini.
This Autumn Veggie Cowboy Chili is a medley of textures, from the creamy beans to the tender squash, all enveloped in the smoky, spiced aroma of cumin and chili powder.
On a chilly evening, this hearty dish wraps you in warmth and nostalgia, reminiscent of family gatherings around the dinner table.
I remember one particularly hectic weeknight when this chili came to our rescue—its simple preparation and wholesome ingredients quickly turned chaos into calm.
Whether you’re looking for a nourishing meal after a long day or a centerpiece for a cozy Sunday supper, this recipe fits the bill perfectly.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a mix of spices and roasted squash.
- Utilizes pantry staples like beans and canned tomatoes for convenience.
- Satisfies with a hearty, vegetable-packed meal perfect for chilly days.
- Freezes beautifully for easy future meals, maintaining taste and texture.
- Offers a nutritious, meat-free option that’s both filling and delicious.
Ingredients
- 1 tablespoon olive oil — opt for extra virgin for a richer flavor.
- 1 medium onion, diced — choose a sweet onion for added sweetness.
- 2 cloves garlic, minced — fresh garlic enhances the aroma.
- 1 red bell pepper, chopped — look for firm and vibrant peppers.
- 1 green bell pepper, chopped — select crisp peppers for best texture.
- 1 medium zucchini, diced — use fresh, firm zucchini.
- 1 medium yellow squash, diced — fresh squash adds a light taste.
- 1 tablespoon chili powder — adjust to taste for preferred spice level.
- 1 teaspoon cumin — ground cumin gives a warm, earthy flavor.
- 1/2 teaspoon smoked paprika — adds a smoky depth.
- 1/4 teaspoon cayenne pepper — use sparingly for heat.
- 1 can (15 oz) crushed tomatoes — canned or jarred, choose a quality brand.
- 1 can (15 oz) black beans, drained and rinsed — canned or cooked from dry.
- 1 can (15 oz) kidney beans, drained and rinsed — opt for low-sodium if available.
- 1 cup vegetable broth — homemade or store-bought, low-sodium preferred.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground for best flavor.
- 1 small butternut squash, peeled and cubed — look for a firm and unblemished squash.
- 1 tablespoon maple syrup — pure maple syrup for natural sweetness.
- 1/4 teaspoon ground cinnamon — adds a warming spice note.
Step-by-Step Method
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with maple syrup and ground cinnamon. Spread it evenly on a baking sheet.
Roast in the oven for 25 minutes or until the squash is tender. This step enhances the natural sweetness of the squash, adding depth to the chili’s flavor profile.
Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion turns translucent, releasing its sweet aroma.
This creates a flavorful base for the chili, ensuring every bite is infused with the savory essence of onion and garlic.
Soften Vegetables
Stir in the chopped red and green bell peppers, zucchini, and yellow squash. Allow them to cook until they begin to soften.
This step helps meld the flavors of the vegetables, ensuring they complement each other in the finished dish. The vegetables should be tender but still retain some bite.
Spice It Up
Add chili powder, cumin, smoked paprika, and cayenne pepper. Stir to coat the vegetables evenly with the spices.
This step is vital for building the chili’s signature flavor profile, introducing warmth and smokiness. Adjust the spice level to your preference by adding more or less cayenne pepper.
Combine Ingredients
Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth. Mix well to combine all the ingredients.
This step creates the chili’s hearty base, rich with tomatoes and beans. The broth helps to meld the flavors while providing the desired consistency.
Simmer the Chili
Season with salt and black pepper. Bring the mixture to a simmer. Let the chili cook for 20 minutes, stirring occasionally.
This allows the flavors to develop and intensify. The beans and vegetables absorb the spices, creating a cohesive and flavorful dish.
Finish & Rest
Remove the roasted squash from the oven and add it to the chili. Stir gently to incorporate.
Allow the chili to rest for 10 minutes before serving. This resting period enhances the flavors, allowing them to meld together perfectly. Taste and adjust the seasoning, if necessary, before serving.
Ingredient Swaps
- For a spicier chili, substitute the cayenne pepper with a hotter chili powder or add a finely chopped jalapeño.
- To make the chili gluten-free, verify that the vegetable broth and any added toppings (like cheese) are certified gluten-free.
- If you don’t have butternut squash, you can use sweet potatoes or pumpkin as a seasonal alternative.
- For a protein boost, add crumbled tofu or tempeh instead of beans if desired.
- For a budget-friendly alternative, use fresh tomatoes instead of canned crushed tomatoes and dried beans instead of canned ones, preparing them in advance.
You Must Know
- Preheat: Confirm your oven is preheated to 400°F (200°C) before roasting the butternut squash for maximum tenderness.
- Sauté: Cook the diced onion and minced garlic until the onion is translucent to develop the base flavors of the chili.
- Season: Use fresh spices such as chili powder, cumin, and smoked paprika for a robust and aromatic chili flavor.
- Simmer: Let the chili simmer for at least 20 minutes to allow the flavors to meld together.
- Rest: Allow the chili to rest for 10 minutes after cooking to enhance the overall taste before serving.
Serving Tips
- Serve with freshly baked cornbread for a comforting and hearty meal.
- Top with sliced avocado for creaminess and a touch of freshness.
- Garnish with shredded cheese and fresh cilantro for added flavor.
- Accompany with a side of mixed greens dressed in a simple vinaigrette.
- Offer a dollop of sour cream or Greek yogurt for a tangy contrast.
Storage & Make-Ahead
Autumn Veggie Cowboy Chili can be stored in the fridge for up to 4 days.
This makes it a convenient make-ahead meal.
It also freezes well for up to 3 months.
This allows you to prepare in bulk and enjoy later.
Reheat thoroughly before serving to maintain its rich flavors.
Reheating
To gently reheat Autumn Veggie Cowboy Chili, use a microwave on low power.
Alternatively, use an oven set to 250°F.
You can also reheat it on a stovetop on low heat. Stir occasionally to prevent sticking.
Chili’s American West Origins
While warming up a comforting bowl of Autumn Veggie Cowboy Chili, I often find myself pondering its rich history.
Chili’s origins are deeply rooted in the American West, a land of cowboys, vast plains, and rugged landscapes. Imagining cowboys huddled around a campfire, I can almost taste the smoky, hearty concoctions they whipped up with whatever ingredients they’d on hand.
This dish was more than just sustenance; it was a warm embrace against the chill of the desert night. The blend of spices like cumin and chili powder we use today echoes the flavors they cherished.
As I savor each spoonful, I feel connected to those early trailblazers and their enduring spirit of adventure and resilience.
Final Thoughts
Give this Autumn Veggie Cowboy Chili a try for a cozy and flavorful meal that’s perfect for the season!
Feel free to tweak the spices to match your heat preference and enjoy it with a side of crusty bread or cornbread.
Frequently Asked Questions
Can I Make This Chili in a Slow Cooker?
You can definitely make this chili in a slow cooker! Start by sautéing the onions, garlic, and spices, then transfer everything to the slow cooker. Let it simmer on low for 6-8 hours. Enjoy the comforting aroma!
Is This Chili Recipe Suitable for Freezing?
Absolutely, you can freeze this chili! I love doing so. Freeze it in airtight containers for up to three months. It reheats beautifully, retaining its vibrant flavors and hearty textures. Perfect for cozy, quick meals on chilly days!
How Can I Add More Heat to the Chili?
To spice up the chili, I’d suggest adding extra cayenne pepper, a few dashes of hot sauce, or even some finely chopped jalapeños. These additions will give your dish a fiery kick that’s simply irresistible!
What Are Some Good Side Dishes to Pair With This Chili?
I’d recommend pairing the chili with warm, buttery cornbread or a crisp, invigorating coleslaw. You could also try roasted sweet potatoes or a simple green salad with a zesty vinaigrette to complement the flavors.
Can I Substitute Canned Beans With Dried Beans?
Absolutely, you can swap canned beans for dried ones. Just soak and cook them until tender before adding them to the dish. This swap adds a lovely, fresh texture and enhances the chili’s rustic charm.
Autumn Veggie Cowboy Chili with Spiced Squash
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
- 1 Baking sheet
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can crushed tomatoes 15 oz
- 1 can black beans 15 oz, drained and rinsed
- 1 can kidney beans 15 oz, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small butternut squash peeled and cubed
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with maple syrup and cinnamon, then spread onto a baking sheet.
- Roast the squash in the oven for 25 minutes or until tender.
- Meanwhile, heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic to the pot, sauté until onion is translucent.
- Stir in the chopped red and green bell peppers, zucchini, and yellow squash, cooking until they begin to soften.
- Add chili powder, cumin, smoked paprika, and cayenne pepper, stirring to coat the vegetables.
- Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth, mixing well.
- Season the chili with salt and black pepper, then bring to a simmer.
- Let the chili cook for 20 minutes, stirring occasionally.
- Remove the roasted squash from the oven and add it to the chili.
- Allow the chili to rest for 10 minutes to enhance the flavors before serving.
Notes
