Last Call for Winter Comfort Food?

Soup season is almost over, but there’s still time to enjoy a hearty chili!

The weather is already starting to turn warmer, but we’re still having some occasional cold snaps. If you love warm and comforting food on a cold day and overall Hygge, here’s a great recipe for you.

It’s easy to make and uses ingredients you might already have on hand (and it allows for a lot of room for improvisation!). So next time you see the forecast take a dip in temperature, be sure to cook up a pot of this chili!

INGREDIENTS (makes 4 servings)

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash, peeled and chopped into 1-inch cubes
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon chopped chipotle pepper in adobo
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cans (15 ounces each) black beans or chili beans (your choice), drained and rinsed
  • 1 small can (14 ounces) diced tomatoes, including the liquid
  • 2 cups vegetable broth
  • Chopped fresh cilantro, diced avocado, sliced peppers or tortilla chips for garnish



  1. In a 4- to 6-quart Dutch oven or stockpot over medium heat, sauté the onion, bell pepper and butternut squash, stirring occasionally, until the onions are turning translucent.
  2. Turn the heat down to medium-low and add the garlic, chili powder, chopped chipotle peppers, cumin and cinnamon. Stirring constantly, until fragrant, about 30 seconds.
  3. Add the black beans, tomatoes with their juices and broth. Stir to combine and cover for about 1 hour or until the squash is tender but not soft, stirring occasionally.
  4. Remove 1 cup of the chili. transfer to a blender or food processor, making sure to get some of the liquid portion. Blend until smooth, then pour the blended mixture back into the pot.
  5. Salt to taste
  6. Serve topped with the garnishes of your choice.



Image by -Rita-👩‍🍳 und 📷 mit ❤ from Pixabay