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As the leaves turn and the air cools, there’s nothing quite like a warm bowl of chili to evoke the comforting essence of fall. One standout recipe that embodies this sentiment is the Cozy Butternut Squash & Hatch Chili. This dish marries the sweetness of butternut squash with the smoky heat of Hatch chiles, creating a symphony of flavors that warms the heart and nourishes the body. Perfect for family gatherings, chilly evenings, or simply as a hearty meal, this chili is a celebration of seasonal ingredients that not only taste delicious but also offer an array of health benefits.

Crockpot Butternut Squash and Hatch Chili

Warm up this fall with a Cozy Butternut Squash & Hatch Chili that combines the sweet, creamy texture of butternut squash with the smoky heat of Hatch chiles. This nourishing dish is perfect for chilly evenings and gatherings, offering a delightful blend of flavors enhanced by spices like cumin and smoked paprika. Packed with vitamins and fiber from seasonal ingredients, this chili not only satisfies the palate but also supports your health. Enjoy a hearty, comforting meal that celebrates autumn!
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Ingredients
  

1 medium butternut squash, peeled and cubed (approximately 4 cups)

2 cups fresh Hatch chiles, roasted, peeled, and chopped (or alternatively, 2 cans of roasted Hatch chiles)

1 can (15 oz) black beans, drained and rinsed thoroughly

1 can (15 oz) kidney beans, drained and rinsed thoroughly

1 cup corn kernels (fresh, frozen, or canned will work)

1 medium onion, diced finely

3 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder (feel free to adjust for your spice preference)

1 teaspoon salt (or to taste)

4 cups vegetable broth

Juice of 1 lime, freshly squeezed

Fresh cilantro, chopped, for garnish

Optional toppings: diced avocado, sour cream, shredded cheese

Instructions
 

Prep the Ingredients: Begin by peeling the butternut squash and cutting it into ½-inch cubes. If using fresh Hatch chiles, roast them in the oven at 425°F (220°C) until charred, about 20-25 minutes. Once roasted, let them cool before peeling and chopping. Also, dice the onion and mince the garlic while the squash and chiles are prepared.

    Combine in the Crockpot: In your crockpot, combine the cubed butternut squash, the prepared roasted Hatch chiles, black beans, kidney beans, corn kernels, diced onion, and minced garlic. Stir gently to combine them well.

      Season: Add the ground cumin, smoked paprika, chili powder, and salt over the top of the vegetable mix. Pour in the vegetable broth, making sure all ingredients are submerged. Stir thoroughly to ensure an even distribution of spices and broth.

        Set the Temperature: Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The chili is ready when the butternut squash is fork-tender and all the flavors have blended beautifully.

          Finish with Lime: After cooking, stir in the freshly squeezed lime juice to add a zesty brightness to the chili. Taste the mixture and adjust seasoning, adding more salt or spices based on your preference.

            Serve: Ladle the warm chili into bowls and garnish generously with fresh chopped cilantro. For an extra touch, add optional toppings like diced avocado, a dollop of sour cream, or a sprinkle of shredded cheese.

              Enjoy: This comforting chili can be stored in the refrigerator for up to a week or frozen in portions for future meals. It's perfect for meal prep!

                Prep Time, Total Time, Servings:

                  20 minutes | 6-8 hours | 6-8 servings