Three Sisters Butternut Squash Chili
A cozy, veggie-packed vegetarian chili made with butternut squash, beans, corn, poblano peppers, and smoky fire-roasted tomatoes - inspired by the traditional “Three Sisters” pairing of squash, beans, and corn. Perfect for cool fall nights and even better the next day.
Ingredients
- ¼ cup olive oil
- 1 large sweet onion chopped
- 2 poblano peppers seeded and chopped
- 5 –6 cloves garlic minced
- 1 whole butternut squash peeled, seeded, and cut into ½-inch cubes
- 2 15-ounce cans red kidney beans, drained and rinsed
- 1 28-ounce can crushed fire-roasted tomatoes
- 3 cups vegetable broth
- 1 13.5-ounce can chopped green chiles
- 10 ounces corn kernels fresh or frozen
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Optional Toppings
- Sour cream
- Tortilla chips
- Fresh cilantro
- Avocado slices
- Shredded cheese
- Smoked paprika
Instructions
Prep the vegetables.
- Peel and seed the butternut squash, then cut into ½-inch cubes. Chop the onion and poblano peppers and mince the garlic.
Sauté the aromatics.
- Heat olive oil in a large Dutch oven over medium heat. Add onion, poblanos, and garlic. Cook for about 5 minutes, stirring often, until softened and fragrant.
Build the chili.
- Add butternut squash, kidney beans, tomatoes, vegetable broth, green chiles, corn, cumin, oregano, bay leaf, and about 1 teaspoon salt. Stir well.
Simmer.
- Cover and simmer for 30 minutes, stirring occasionally. Remove the lid and continue simmering for another 10 minutes until slightly thickened and the squash is fork-tender.
Finish and serve.
- Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and add your favorite toppings.
Notes
Variations & Swaps
This is one of those “clean out the fridge” recipes that somehow always works.Change Up the Beans
- Black beans work beautifully here.
- Cannellini beans make it extra creamy.
- Pinto beans add a more traditional chili feel.
Add More Heat
- Toss in diced jalapeños.
- Add chipotle powder or smoked paprika.
- Use hot green chiles instead of mild.
Make It Even Heartier
- Stir in quinoa.
- Add extra beans.
- Serve over rice.
Vegetable Ideas
- Green bell peppers
- Sweet potatoes
- Zucchini
- Fresh tomatoes from the garden