How was your weekend? Ours seemed low key and quiet, but also busy. Is that possible!? I guess it’s when your kids are super busy and you just sort of spend your time shuffling them around? Also, sniff sniff, Sunday night we attended a going away party for my nephew Jake who is heading off to college this week (HOW DID HE GROW UP SO FAST!??- otherwise known as how did I get so old so fast?) He will be in Oregon Duck just like my sister and brother-in-law. The whole whole party was ducked out (pun intended) in green and yellow and my sister made amazing Paella (chronicled on insta-stories). It sort of boggles my mind that life is moving so quickly. Like the fact that all is officially here.
It truly is the first week of Fall ladies and gentlemen. So without further delay, I bring you the beginning of the fall line up. This is what you have to look forward to: squash, pumpkin, spices, roasts, soups and chili. More baked goods, darker cocktails. Yes, for the next few weeks we will still be dabbling in what is fresh right now (like tomatoes) but I had to acknowledge this turn in the seasons because for me it has been like a fresh infusion of inspiration which is really exciting to me!
Today we are starting with this Butternut Squash Chili. It is full of white beans and chunks of onion, carrot and butternut squash. Smoky, earthy spices and fragrant bayleaf make for a really delicious chili that was so popular around here that Pia took it school four days in a row. And that is a ringing endorsement if I ever heard one!
- 3 tablespoons olive oil
- 2 yellow onions, finely diced
- 2 jalapeno peppers, finely diced (keep the seeds for more heat)
- 1.5 pounds butternut squash, peeled and chopped
- 3 carrots peeled and chopped
- 2 15-ounce cans drained white cannellini beans
- 1 15-ounce can drained garbanzo beans
- 4 cups vegetable broth
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 bay leaf
- kosher salt
- 1 avocado, chopped
- red onion, minced
- In a large heavy pot over medium high heat, add the olive oil and the yellow onion and jalapeno and sauté for about 5 minutes until the onion is tender.
- Add the butternut squash cubes and carrots and cook another 2-3 minutes.
- Add the beans, vegetable broth, spices and the bay leaf. Stir well and bring to a simmer.
- Put a lid on the pot and turn the heat to low. Simmer for 25-30 minutes and then season with kosher salt to taste.
- Serve hot with chopped avocado and minced red onion on top.
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How did fall come so quickly! OMG – but, I’m ready, especially when chilis like this are on the menu!
This is my dream fall soup! I haven’t bought a single squash yet, but this makes me think I need to!
Butternut chili is my favorite!
What a beautiful soup. It looks like it has carrot slices, too, right? Love the nasturtium garnish!
What a nice chili!
The perfect Fall dinner! So lovely!
I am soooooo ready for fall! I love using butternut squash as well – have to try this!
Made this for Meatless Monday dinner last night and follwed your recipe exactly, with the toppings, and my hubby loved it, as did I!! We had the leftovers today for lunch and now it is gone…for now. We will have this again!!
Oh good Gwen! thank you so much and glad you guys liked it!
I’ve never had butternut squash chili… but this makes me want to have it right now!
Chicken broth in a vegan chili?
Mary- Sorry, it was a misprint- its vegetable broth.
I made this tonight and it was such an easy weeknight dinner to pull together! I added in a sweet potato just to add a little more variety to the mix and some cilantro on top. But oh man, will definitely be making this again!
Awesome Sydney! Thank you- the sweet potato sounds delicious- great call!
This is a gorgeous Chili! I need a bowl stat!!
Thank you Jenny!
Oh Heather,,,, this is just delicious!!! I didn’t top with the onion or avocado but I did add a couple pablanos and an anaheim from my garden and swap the quantity with the two beans , as thats what I had on hand. It is sweet from the squash and carrots and incredibly savory and spicy as well. I will keep and share this one with some very lucky loved ones! thank you as always, a winner!!!
Hi Suzi! That makes me so happy!!! Great that you enjoyed it and the fresh peppers sound wonderful!
Made this last night and it rocked everyone’s world. 5 Stars! I am trying to be as vegan as possible and it blows my mind how good vegan can be. Thx Heather!