Roasted poblano peppers and tender stewed butternut squash, seasoned with chili spices and a hint of cinnamon, make a cozy fall vegetarian chili. The warm spices and hearty vegetables create a satisfying, flavorful dish perfect for chilly evenings.
Roasted Poblano Peppers And Other Ingredients:
The two stars of this vegetarian chili are roasted poblano peppers and butternut squash. Choose firm, fresh poblanos and unblemished squash for the best flavor and texture.
Along with the peppers and squash, this chili uses classic aromatics and spices: onions, chili powder, cumin, oregano, and two cinnamon sticks for warmth. Canned tomatoes and tomato paste build a rich base, while black beans add substance. Low-sodium vegetable stock ties everything together.
Optional garnishes like avocado, cilantro, lime wedges, and sour cream (or a dairy-free alternative) brighten each serving and add contrast to the warm spices.
Poblano Pepper Substitutes
Poblanos are typically mild with a subtle heat. If you can’t find poblanos, avoid using jalapeños if you want to keep the dish mild. Green Hatch chiles are an excellent substitute and are often available canned. If no chilies are available, bell peppers will work fine and keep the chili mild.
How to Roast Poblanos: Stove, Oven, or Grill
Oven: Place peppers on a sheet pan, rub with a little oil, and roast at 400°F for 30–40 minutes until charred.
Stovetop: Char poblanos over a medium gas flame with tongs, rotating until blistered. This method works well for one or two peppers but is slower for large batches.
Grill: Roast over medium heat, turning until charred on all sides. A light coat of oil helps achieve even charring.
Can You Skip Roasting?
Yes. Roasting deepens the peppers’ flavor, but if you’re short on time you can chop the poblanos and sauté them for about five minutes. The dish will still be delicious.
Do Roasted Poblanos Need to Be Peeled?
After roasting, the skin will blister and peel away easily. Peel the skins and remove seeds, cores, and stems before chopping. If you sauté instead of roasting, peeling is not necessary.
How to Cook and Prepare Butternut Squash
Butternut squash is versatile: roast, sauté, stew, or mash it. For this chili, cube the squash into bite-size pieces so it stews evenly and blends well with the other ingredients. If cutting raw squash is difficult, microwave it for 3–5 minutes to soften the flesh slightly before cutting.
Recipe Process
Preheat the oven to 400°F and set a rack in the middle position. Place poblanos on a baking sheet and rub with 1–2 tablespoons of olive oil. Roast for 30–40 minutes until evenly charred, then remove and cool before peeling.
While the peppers cool, peel and cube 8 cups of butternut squash into bite-size pieces (about 1″ cubes) and chop two medium onions.
After peeling the roasted poblanos and removing seeds and stems, roughly chop the peppers into bite-size pieces.
In a large pot, sauté the chopped onions in 3 tablespoons of olive oil over medium heat for about five minutes, stirring occasionally.
Add the cubed butternut squash and chopped roasted poblanos to the pot and stir to combine.
Pour in two 16-ounce cans of diced tomatoes, one 6-ounce can of tomato paste, two cups of low-sodium vegetable stock, and add the spices: 3 tablespoons ancho chili powder (or regular chili powder), 1.5 tablespoons cumin, 1.5 teaspoons oregano, 2 teaspoons garlic powder, and 1 teaspoon kosher salt. Add two large cinnamon sticks (or 1 teaspoon ground cinnamon) and stir well.
Cover the pot and set the heat to medium-low. Let the squash stew and absorb the spices for about 30 minutes.
Remove the lid, stir to blend the flavors, then add two drained 16-ounce cans of black beans. Cook uncovered for 3–5 minutes to warm the beans. If the chili is too thick, thin with 1/2 cup vegetable stock or water; if too thin, simmer uncovered on medium heat for 5–10 minutes to reduce.
Serve the chili in bowls with cilantro, avocado slices, lime wedges, and optional sour cream. This chili develops more depth after sitting overnight, so leftovers are excellent.
Notes
This recipe is naturally vegan when served without dairy toppings. It yields a generous batch and stores well in the refrigerator. The cinnamon adds a subtle warmth that complements the chili spices and squash for a uniquely comforting chili.
Roasted Poblano Peppers And Stewed Butternut Squash Chili
Ingredients
- 8 cups cubed butternut squash (1 large or 2 medium)
- 4 cups roasted poblano peppers
- 2 cups chopped onion
- 2 cups low-sodium vegetable stock
- 2 (16 oz) cans black beans, drained
- 2 (16 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp kosher salt
- 2 tsp garlic powder
- 1.5 tsp oregano
- 1.5 tbsp cumin
- 3 tbsp ancho chili powder (or regular chili powder)
- 2 large cinnamon sticks (or 1 tsp ground cinnamon)
- 3–4 tbsp olive oil
Instructions
- Preheat oven to 400°F and place the rack in the middle.
- Rub poblanos with 1–2 tbsp olive oil and roast on a sheet pan for 30–40 minutes until charred. Remove and cool.
- While peppers cool, cube the squash into bite-size pieces (about 1″ cubes) and chop the onions.
- Peel the skins off the cooled poblanos, remove seeds and stems, and chop into bite-size pieces.
- In a large pot, sauté the onions in 2–3 tbsp olive oil over medium heat for about 5 minutes.
- Add the cubed squash and chopped poblanos, stirring to combine.
- Add diced tomatoes, tomato paste, vegetable stock, cumin, oregano, garlic powder, salt, chili powder, and cinnamon sticks. Stir, cover, and reduce heat to medium-low.
- Simmer for 30 minutes, then remove the lid and stir. Add drained black beans, stir, and cook uncovered for 3–5 minutes to warm. Adjust consistency with extra stock or by simmering uncovered to thicken.
- Serve with cilantro, avocado, lime wedges, and optional sour cream. The chili is even better the next day.
Nutrition
Calories: 330 kcal | Carbohydrates: 63 g | Protein: 15 g | Fat: 6 g | Sodium: 500 mg
Nutrition information is an estimate.