Butternut Apple Chili with Herbs

American chili often welcomes seasonal twists, and this one-pot version leans into autumn with butternut squash and crisp apples. Warm spices and herbs round out a gently sweet, savory bowl perfect for a cozy dinner.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 310 cal
• 14g protein
• 52g carbs
• 7g fat
• 3g fiber

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Ingredients

• 4 cups cubed butternut squash
• 2 medium crisp apples
• 1 large yellow onion
• 1 red bell pepper
• 3 garlic cloves
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/4 tsp kosher salt
• 28 oz canned diced tomatoes
• 3 cups vegetable broth
• 15 oz canned black beans
• 15 oz canned pinto beans
• 1/2 cup fresh cilantro
• 2 tbsp fresh lime juice
• 1/2 cup plain Greek yogurt

Instructions

1. 1Peel and cube the butternut squash into three-quarter-inch pieces so they cook evenly. Core and dice the apples, keeping the skin for texture and color.
2. 2Dice the onion and red bell pepper. Mince the garlic. Warm olive oil in a large heavy pot or Dutch oven over medium heat.
3. 3Add the onion and bell pepper. Sauté 5 to 6 minutes until softened and lightly golden at the edges. Stir in the garlic and cook 30 seconds until fragrant.
4. 4Sprinkle in the chili powder, cumin, smoked paprika, oregano, and salt. Stir constantly for 1 minute so the spices bloom in the oil.
5. 5Add the cubed squash and diced apples. Toss to coat everything in the spice mixture, then pour in the diced tomatoes with their juices and the vegetable broth.
6. 6Bring the pot to a lively simmer, then reduce heat to medium-low. Cover partially and cook 18 to 20 minutes until the squash is fork-tender but not mushy.
7. 7Drain and rinse both cans of beans. Stir them into the pot and simmer uncovered another 8 to 10 minutes so the chili thickens slightly and the flavors marry.
8. 8Turn off the heat. Stir in most of the chopped cilantro and the fresh lime juice. Taste and adjust salt if needed.
9. 9Ladle into bowls and finish each serving with a spoonful of Greek yogurt and the remaining cilantro. Serve with warm bread or tortilla chips for a shareable weekend table.