by Jen
on November 7, 2013
The first pot of chili of the season is always a noteworthy occasion. I’m one of those people who has a required low temperature before I’ll start making things like soup, stews and chili. With temperatures dipping down into the 30s in Charlotte recently, it was definitely time for a pot of my favorite chili.
Butternut and Bean Chili
I have been making this butternut squash and bean chili for several years now and I have to say that it’s now my favorite chili, even over the traditional meat variety.
It’s so chock full of butternut squash and two types of beans that you don’t even miss the meat. When I serve it to people I usually have to point out that it’s meatless because it’s that good and hearty without it! The presentation of the chili is beautiful with rich, bold colors that are perfect for fall. Bonus…it’s not only vegetarian but the base recipe (sans the delicious cheese and sour cream toppings) is vegan.
While the recipe does require a couple of hours to cook, it’s easy to prepare. After a little sautéing of onion, peppers and garlic you dump all the other ingredients in and let it do its thing and simmer. The leftovers keep extremely well and it’s even better reheated and served the second time.
I like to get creative with my toppings. You can go basic and eat it on its own but if you want to spice it up add sour cream or plain greek yogurt, cheese, avocado and some tortilla chips for crushing or dipping. A little hot sauce doesn’t hurt either if you like some heat.
I’m sure this recipe would also work in the crock pot on low for about 6 hours. If anyone tries it, let me know. Enjoy!
Vegetarian Butternut Squash and Bean Chili
(A Bakin’ and Eggs & Peanut Butter Runner Original)
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