| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound fresh chorizo, removed from casings
- Kosher salt and freshly ground black pepper
- 1 medium red onion, chopped, plus more for topping
- 1 small orange bell pepper, chopped
- 1 small red bell pepper, chopped
- 3 cloves garlic, chopped
- 1 jalapeno, seeded if desired, chopped
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Two 14.5-ounce cans fire roasted diced tomatoes
- 2 cups low-sodium beef broth
- Two 15.5-ounce cans black beans, rinsed and drained
- 1/2 small butternut squash, peeled and diced (about 2 cups)
- Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
- Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
- Serve the chili with bowls of the toppings on the side for passing at the table.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 430 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 12 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 50 mg |
| Sodium | 1123 mg |
Reviews
This version of chili is very tasty! I enjoyed the combination of butternut squash and chorizo—-a real winner!
I have made this twice and the second time I doubled the recipe and used ground beef along with the chorizo because my family really loved it and there weren’t any leftovers. It’s such a great variation on traditional chili recipes. I loved the butternut squash, and the freshness the peppers lent. This will definitely be in my regular repertoire.
This chili was absolutely delicious with chorizo and butternut squash! I cut the recipe in half since I made this for two people. I used chicken stock as I didn’t have beef broth and added two teaspoons of beef bouillon powder. Definitely a keeper.
I am not a meat eater, so made this with SoyRizo. Very delicious. I will make this again and again!
This chili was absolutely delicious! Followed the recipe exactly. It’s a keeper.
This chili is absolutely delicious. I added 2 chopped jalapeños and it still wasn’t hot. The flavors of all the veggies blend perfectly. I will be making this a lot!