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In the world of comfort food, few dishes resonate as profoundly as a hearty and flavorful chili. Our Spicy Butternut Squash & Hatch Chili Bliss stands out not only for its vibrant colors and rich textures but also for its ability to warm you from the inside out. This recipe harnesses the sweet, nutty flavor of butternut squash, combined with the unique heat of hatch green chiles, making it a perfect choice for a cozy dinner or a gathering with loved ones. In this article, we will explore the ingredients, preparation methods, and the delightful experience of enjoying this chili.

Crockpot Butternut Squash and Hatch Chili

Discover the comforting warmth of Spicy Butternut Squash & Hatch Chili Bliss, a wholesome, plant-based dish perfect for cozy dinners or gatherings. This vibrant chili combines the sweet, creamy flavor of butternut squash with the unique heat of hatch green chiles. Packed with nutrients and rich in flavor, this recipe highlights the delightful combination of fresh ingredients, spices, and garnishes for a deliciously satisfying meal. Enjoy the step-by-step preparation and elevate your cooking experience with this flavorful twist on a classic favorite.
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Ingredients
  

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

2 cups fresh 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 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

1/2 teaspoon salt (more to taste)

1/4 teaspoon black pepper

1 tablespoon olive oil

Fresh cilantro, chopped, for garnish

Sliced avocado, for serving

Lime wedges, for serving

Instructions
 

Prepare the Ingredients: Start by peeling the butternut squash and cutting it into 1-inch cubes. If using fresh hatch chiles, roast them over an open flame or under your oven's broiler until the skin is charred. Allow them to cool, then peel and chop. If you’re opting for canned chiles, rinse and chop them accordingly.

    Sauté the Aromatics: In a large pan over medium heat, warm the olive oil. Once hot, add in the diced onion. Sauté for about 5-7 minutes until the onions are translucent and tender. Then stir in the minced garlic, cooking for an additional 1-2 minutes until fragrant, being careful not to let it burn.

      Combine in the Crockpot: Transfer the sautéed onion and garlic mixture to the crockpot. In the crockpot, combine the 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 everything together until well mixed.

        Cook Slow and Steady: Cover the crockpot with the lid and set it to cook on low for about 6-8 hours or on high for 3-4 hours. The butternut squash should become tender, and the flavors will blend beautifully.

          Final Touches: Once the cooking time is done, taste the chili and adjust the seasoning if desired. For a thicker consistency, use a fork to mash a few of the butternut squash cubes and black beans against the sides of the crockpot, creating a creamy texture.

            Serve and Enjoy: Ladle the hearty chili into bowls and garnish generously with fresh chopped cilantro. Serve with slices of creamy avocado and lime wedges on the side for a refreshing citrus kick.

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