top of page

Butternut Squash Chili 


Per Serving

200 g chili base (pinto, black, and kidney beans, onions, peppers, tomatoes, chilies, oregano, garlic) 

100 g butternut squash 

1/2  avocado

1 t hot chili powder

Equipment needed: 1 pot large enough for all of the ingredients

Place chili and squash in a pot. 


The burner heat should be low-medium, you just want to simmer the chili, not bring it up to a bubbling boil. If you like a bit of heat to your chili you can add a little chili powder to it. I would add a little at a time, it's much easier to add more powder to a mild chili than take away heat from a spicy one. 


Cover the chili with a tight-fitting lid and simmer for 20-30 minutes, or until the squash is tender. Slice up the avocado and place on top of the chili, from start to finish this dinner takes less than 30 minutes. Enjoy! 

bottom of page