Magnolia in the Kitchen Webisode #2: Jen's Butternut Squash Chili [VIDEO]

A Hearty Chili That’s Healthy, Too

Happy Thursday, friends, and welcome to another webisode of Magnolia in the Kitchen!

I’m so excited to bring my friend, Jen, on today’s show. I’ve known Jen for what feels like ages in the best of ways. She and her hubby recently joined us for a trip to one of our favorite Virginia getaways, The Homestead. She’s mom to two adorable pups, Daisy Buchanan and Charles.

Jen’s chili recipe works off of this one from Cookie + Kate with a few tweaks. It’s a lighter version of chili, but it’s just as hearty. We filmed this during the holidays for y’all, so we went with a bold red tabletop.

Click here for loads of laughs as we make our way through Jen’s oh-so-fab chili!

Ingredients:

2 tbsps of olive oil
1 medium red onion
2 red bell peppers, chopped
1 butternut squash (about 1 ½ lbs), peeled and chopped
2 cloves of garlic, minced
1 tbsp chili powder
1 jalapeno pepper
1 tsp cumin
¼ tsp cinnamon
1 bay leaf
2 cans (15-oz each) of black beans, rinsed and drained
1 can (14-oz) of diced tomatoes, undrained
2 cups of veggie broth
Salt, to taste

Toppings:

2 avocados
Tortilla chips
Fresh cilantro
Cheddar cheese
Sour cream (or Greek yogurt for a healthier option)

Directions:

1. Bring the olive oil to a simmer in a Dutch oven or a stockpot over medium heat.

2. Next, add your onion, chopped bell peppers, and – the star of the show – your raw cubed butternut squash. Cook everything together, stopping to stir occasionally until the onions are translucent.

3. Reduce the heat to medium-low and add the minced garlic, chili powder, jalapeño pepper, cumin, and cinnamon. Cook this mixture for about 30 seconds, stirring constantly.

4. Then, add your bay leaf, black beans, tomatoes and their juices, and veggie broth. Stir together and cover for about an hour. Monitor it every so often, stopping to adjust the seasoning and giving it a stir here and there.

5. The liquid will reduce and your butternut squash will become soft to the touch. That’s how you’ll know it’s done! Don’t forget to take out the bay leaf and give it a little salt at the very end if it needs it.

6. Spoon your chili out into individual bowls and top with your choice of toppings. Enjoy!