Yummy Butternut Squash Chili

The orange zest adds a wonderful fresh citrus flavor to the southwest flavors of chili powder and cumin.

Prep Time

0 minutes

Cook Time

45 minutes


10 Servings


3 tablespoons olive oil
1 onion (chopped)
3 cloves garlic (minced)
1 bell pepper, red (or green)
3 tablespoons chili powder
2 tablespoons cumin, ground
1 tablespoon oregano, dried
1⁄2 teaspoon red pepper flakes
1 squash, butternut (large butternut (around 4lbs) peeled, seeded and cut into 1/2'' pieces)
2 cans tomato, crushed (28 ounce cans)
  orange, navel (zest)
  orange, navel (juice)
1⁄2 cup red wine
1 teaspoon salt
1⁄2 teaspoon pepper
2 cans beans, kidney (15 ounce cans, drained)


Heat olive oil in large heavy pot over medium heat. Add the onions, peppers, and garlic. Cook, stirring occasionally until vegetables have wilted, about 10 minutes.  Add the spices and stir to coat vegetables. Add the butternut squash, tomatoes, orange zest and juice, red wine, salt and pepper.  Bring to a boil then reduce heat to simmer and cook until the squash is tender, about 25 minutes. Add kidney beans and simmer for another 10 minutes. Add more salt and pepper as needed. Can be served over rice with sour cream.