Makes: 4-6 servings
Prep time: 10 minutes
Cook time:
70 minutes
Total time: 80 minutes
Recipe note:
Vegetarian Friendly, Gluten Free

For Butternut Squash Chili

2 tablespoons olive oil
1 medium sweet onion, diced
1 large red bell peppers, chopped
1 (1 1/2 pound) butternut squash, peeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon chopped chipotle pepper in adobo, plus more to taste
1 teaspoon smoked paprika
1⁄4 teaspoon ground cinnamon
2 (14-ounce) cans fire roasted diced tomatoes
2 cups vegetable broth
2 (15-ounce) cans black beans, rinsed and drained
Kosher salt, to taste
2 ripe avocados, sliced
1/2 cup roasted pepitas

For Chipotle Lime Crema
1 cup Sir Kensington’s Chipotle Mayonnaise
Juice and zest of 1 lime
1/4 cup fresh cilantro, finely chopped


  1. Heat oil in a large heavy-bottomed pot over medium heat. Add onion, pepper and butternut squash and cook, stirring frequently, until onions are tender, 5-7 minutes.
  2. Add garlic, chili powder, cumin, chipotle pepper in adobo, paprika and cinnamon and cook additional minute, until fragrant.
  3. Stir in tomatoes and vegetable broth and bring to boil. Reduce heat to medium low, cover and simmer for 30 minutes.
  4. Stir in black beans and season with salt to taste. Add more chipotle peppers if desired. Cover and cook additional 25-30 minutes until butternut squash is tender.
  5. While chili cooks, combine Chipotle Mayonnaise, lime juice and zest, fresh cilantro and salt to taste. Set aside until ready to serve.
  6. When it's time to eat, divide chili among serving bowls and top with Chipotle Lime Crema, avocado and pepitas.