Fall Squash Chili #SundaySupper

Fall Squash Chili with Butternut Squash and Kidney Beans--Pescetarian Journal
Curvaceous, sexy butternut squash is soaking up the spotlight this fall. It’s appearing in recipes in many of our favorite food magazines and is the perfect vegetable for a cover photo. Butternut squash is beautiful on the inside too. It enriches soups and stews, makes creamy pies and crispy fries and fritters. My favorite and proudest butternut squash creation is my Fall Squash Chili. When I realized that the #SundaySupper group would be featuring “One-Pot Recipes” today, I immediately signed up. Amy Kim of the blog Kimchi Mom is this week’s #SundaySupper host.
Chopped Red Onions with Acorn Squash in Background--Pescetarian Journal
Other than being a one-pot recipe, what makes this vegetarian chili a perfect bite is this: the succulent squash is cooling and slightly sweet, giving relief to the spiciness of the chili sauce and beans. It’s simultaneously warming and cooling. Although I’ve cut and diced butternut squash for recipes, I used frozen, pre-diced butternut squash this time, making the recipe suitable for a fast, weeknight meal.
One-Pot Meal: Fall Butternut Squash Chili--Pescetarian Journal
Make this chili as mild or as hot as you’d like by controlling the amount of canned jalapeno peppers with adobo sauce added to the pot. (When I made this dish for the first time, I dumped a whole 7-ounce can of jalapeno peppers in adobo sauce in the pot. My husband and son, who had thus far eaten all of my cooking experiments with relish, abandoned the dinner table after one or two bites of my accidental 7-alarm chili. Seriously, be careful with the hot peppers).
Following the recipe below, you’ll find links to other wonderful one-pot recipes by my fellow #SundaySupper bloggers. Please check them out and join our Twitter chat tonight at 7 p.m.

Recipe: Fall Squash Chili (Serves 6-8)
2 tablespoons vegetable oil
1/2 cup red onion, diced 
2 10-ounce packages (or cans) frozen Light Red Kidney Beans
2 cups water (reserve one cup)
1/2 teaspoon ginger powder
2 one-pound, four ounce packages frozen butternut squash
1 teaspoon cinnamon
1/2 of a 7-ounce can chipotle peppers in Adobo sauce (to be added 1 teaspoon at a time)
1 teaspoon sea salt
1 tablespoon light brown sugar
1/2 cup orange juice (plus more for thinning)
1 tablespoon oregano
1 tabelspoon cilantro (plus more for garnish)


  1. In a soup or stewing pot, saute onions in oil until onions are translucent. Add kidney beans and one cup of water and ginger powder, stirring to mix ingredients. If beans are frozen, simmer in water until they just begin to soften. (If beans are canned, drain beans before adding to pot with ginger powder and simmer until the canned beans are heated through.)
  2. Add frozen butternut squash and cinnamon to the pot along with the reserved cup of water. Stir to blend ingredients and simmer for 5-7 minutes.
  3. Place jalapeno in Adobo sauce in food processor and blend until it becomes a paste. Add to pot one teaspoon at a time, stirring and tasting until you are satisfied with the level of heat.
  4. Stir in salt, brown sugar, orange juice, oregano, and cilantro (omit cilantro is you don’t like it).
  5. Simmer chili until it reaches the desired thickness. Thin the chili with orange juice, if needed (but no more than 1/2 cup). If further thinning of the chili is desired, use water.
  6. Serve chili in bowls and garnish with cilantro (substitute parsley as a garnish if not using cilantro).

More One-Pot Recipes

“Take the chill off” Chilis, Soups, and Starters
“Put meat on your bones” Stews
“Make room for seconds” Main Dishes
“Can’t say no” Desserts
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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  1. says

    Oh my … I love the great flavors you’ve incorporated into this chili. The chipotle peppers in Adobo sauce would just kick it up. And visually, the dish screams Autumn. Thanks so much for sharing! :-)


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