Prepare to revolutionize your chili game with a mouthwatering twist that'll make your taste buds dance! This Butternut Squash Chili with Cauliflower Pearls isn't just another ordinary comfort food - it's a nutritional powerhouse that transforms classic chili into a vibrant, veggie-packed masterpiece. Perfect for health-conscious foodies and those looking to sneak more vegetables into their diet, this recipe promises to deliver incredible flavor without compromising on nutrition.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and diced
- 1 head cauliflower, riced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp chili powder
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel and dice the butternut squash into small, even cubes. This will help it cook evenly. Rinse and drain the black beans, and set aside. Chop the onion and mince the garlic. Rinse the cauliflower and then rice it using a food processor or box grater until it resembles small grains or pearls.
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced butternut squash to the pot. Stir well to combine with the onion and garlic, allowing the squash to sauté for about 5 minutes. This will enhance its flavor.
- Sprinkle the chili powder over the butternut squash mixture, stirring to coat the vegetables evenly. This will help to develop the chili flavor.
- Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the butternut squash is tender.
- After the squash has softened, stir in the riced cauliflower and the drained black beans. Season the chili with salt and pepper to taste. Allow the chili to simmer uncovered for an additional 10-15 minutes, stirring occasionally, until the cauliflower is tender and the chili has thickened to your desired consistency.
- Once the chili is done cooking, taste and adjust the seasoning if necessary. If you prefer a spicier chili, you can add more chili powder or a pinch of cayenne pepper at this stage.
- Serve the butternut squash chili hot, garnished with your choice of toppings such as chopped cilantro, avocado, or a dollop of sour cream, if desired. Enjoy your hearty and nutritious meal!
Tips
- Ingredient Preparation is Key: Take your time dicing the butternut squash into uniform cubes to ensure even cooking and a consistent texture throughout the chili.
- Cauliflower Rice Hack: If you don't have a food processor, use a box grater to create "cauliflower pearls" - this technique ensures a light, rice-like consistency that blends seamlessly into the chili.
- Flavor Enhancement: Toast your chili powder briefly in the pot with the vegetables before adding liquid to unlock deeper, more complex flavor profiles.
- Consistency Control: If the chili becomes too thick, don't hesitate to add a little extra vegetable broth. Conversely, if it's too thin, let it simmer uncovered to reduce and thicken.
- Customization Options: Feel free to experiment with additional spices like smoked paprika or cumin to personalize the flavor. For heat lovers, a dash of cayenne or diced jalapeños can kick things up a notch!
- Make-Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to meld and develop overnight.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 42g
Protein: 10g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
