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In the realm of comfort food, few dishes evoke the same sense of warmth and satisfaction as a hearty chili. This Spicy Butternut Squash & Hatch Chili Bliss is a delightful twist on the classic chili, bringing forth the sweet, nutty flavor of butternut squash in perfect harmony with the smoky heat of hatch green chiles. This dish not only tantalizes your taste buds but also offers a nutritional boost, making it an excellent choice for both weeknight dinners and cozy gatherings with friends and family. As we delve into the intriguing flavors and vibrant ingredients that make this chili stand out, we'll also guide you through the simple steps required to create this delicious meal.

Crockpot Butternut Squash and Hatch Chili

Discover the warmth and satisfaction of Spicy Butternut Squash & Hatch Chili Bliss, a delightful twist on traditional chili. This recipe combines the sweet, nutty flavors of butternut squash with the smoky heat of hatch green chiles, creating a nutritious and comforting meal perfect for cozy gatherings or weeknight dinners. With simple preparation steps and vibrant ingredients, this chili is sure to impress your family and friends while offering a hearty serving of wholesome goodness. Enjoy exploring flavors and sharing this delicious dish!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 cups roasted hatch green chiles, chopped (or 1 can if not in season)

1 large onion, diced

4 cloves garlic, minced

2 cups vegetable broth

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

1 can (15 oz) diced tomatoes, undrained

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder (adjust to taste)

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1 tablespoon olive oil

Fresh cilantro, for garnish

Sliced avocado, for serving

Lime wedges, for serving

Instructions
 

Prepare the Ingredients: Start by peeling and dicing your butternut squash into 1-inch cubes. If you have fresh hatch chiles, roast them over an open flame or under the broiler until charred, then peel and chop them. If using canned, simply chop them.

    Sauté the Aromatics: In a pan over medium heat, add olive oil. Once heated, add diced onions and sauté for about 5-7 minutes until translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.

      Combine in the Crockpot: Transfer the sautéed onions and garlic to the crockpot. Add the diced butternut squash, chopped hatch chiles, black beans, diced tomatoes with their juice, vegetable broth, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine.

        Cook Slow and Steady: Cover the crockpot and set it to cook on low for about 6-8 hours or on high for 3-4 hours. The butternut squash should be tender and the flavors well melded together.

          Final Touches: Once cooked, taste and adjust seasoning if necessary. If you desire a thicker chili, use a fork to mash some of the butternut squash and beans against the sides of the crockpot.

            Serve and Enjoy: Ladle the chili into bowls, and garnish with fresh cilantro. Serve with sliced avocado and lime wedges on the side for an added citrusy freshness.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings