Butternut Squash Chipolte Chili

Team: The Spice Kids

Host School: Randolph Elementary School

Age Group: Middle School


  • 2ish tablespoons Olive oil
  • 1 medium red onion,
  • 2-3 red bell peppers ,
  • 3-4 cups butternut squash
  • 1 ish tablespoon salt,
  • 4-5 cloves garlic,
  • 1-2 tblspoons chili powder,
  • 3-4 tblespoons adobo sauce,
  • 1ish + teaspoons cumin,
  • 1/4-1/2 tspoons cinnamon,
  • 2 bay leaf,
  • 3 cups black beans,
  • 3-4 diced tomatoes,
  • 2+ cups vegetable broth,
  • corn tortilla,
  • goat cheese
  • avocado,
  • cilantro,
  • lime and lime juice

Preparation Instructions

  • Chop all vegetables
  • Heat olive oil in big pot. 
  • Saute onions, peppers and butternut squash with a little salt until onions turn "translucent"
  • Add spices, beans, tomatoes and vegetable broth.  Simmer until butternut squash is soft.  May need to partially cover.  Check for spice levels and salt levels and adjust as you think.  
  • Partially Puree to make thicker. 
  • While chili is cooking cut tortillas into shapes and saute in olive oild until crisp.  
  • prepare/cut garnishes while chili is simmering and tortillas are crisping. 
  • Garnish with avocado, lime and lime juice, goat cheese, red peppers and cilantro.