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–+ servings
hearty autumn veggie chili

Autumn Veggie Cowboy Chili with Spiced Squash

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 4 servings

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

For best results, taste and adjust the seasoning right before serving, as flavors can develop during the resting period. Consider topping the chili with avocado slices or shredded cheese for extra richness, and serve with crusty bread or cornbread to soak up the delicious sauce.
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