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In today's culinary landscape, few dishes can compete with the comforting embrace of a hearty chili. As the seasons change and cravings for warm, satisfying meals arise, the Spicy Butternut Squash & Hatch Chili Bliss stands out as a vibrant celebration of flavors and nutrition. This recipe merges the natural sweetness of butternut squash with the distinctive smokiness of hatch chiles, creating a dish that not only warms the body but also uplifts the spirit. With its rich blend of ingredients, this chili is a fantastic option for those seeking comfort food that nourishes the body and delights the palate.

Crockpot Butternut Squash and Hatch Chili

Discover the warmth of Spicy Butternut Squash & Hatch Chili, a beautifully balanced meal that combines the natural sweetness of butternut squash with the smoky heat of hatch chiles. This recipe not only satiates your cravings but also brings essential nutrients to your table. Follow simple steps to prepare a comforting dish that’s perfect for cozy nights or impressing guests. Elevate your culinary experience with nutritional insights and serving suggestions that enhance every bite. Enjoy a deliciously satisfying meal that nourishes your body and spirit!
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Ingredients
  

1 medium butternut squash, peeled and cut into 1-inch cubes

2 cups roasted hatch green chiles, chopped (or 1 can if fresh are unavailable)

1 large onion, diced

4 cloves garlic, minced

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes, undrained

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder (adjust based on your spice preference)

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1 tablespoon olive oil

Fresh cilantro, for garnish

Sliced avocado, for serving

Lime wedges, for serving

Instructions
 

Prepare the Ingredients: Begin by peeling the butternut squash and cutting it into 1-inch cubes. If you are using fresh hatch chiles, roast them by placing them over an open flame or under a broiler until they are charred. After roasting, remove the skin and chop the chiles. If you are using canned hatch chiles, simply chop them and set aside.

    Sauté the Aromatics: In a large sauté pan over medium heat, pour in the olive oil. Once the oil is heated (you can test by adding a small piece of onion), add the diced onions. Sauté for approximately 5-7 minutes until the onions are translucent and soft. Then, mix in the minced garlic and continue cooking for an additional 1-2 minutes until the garlic becomes fragrant.

      Combine in the Crockpot: Transfer the sautéed onions and garlic into the crockpot. To this, add the diced butternut squash, chopped hatch chiles, rinsed black beans, undrained diced tomatoes, vegetable broth, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir thoroughly until all the ingredients are well incorporated.

        Cook Slow and Steady: Cover the crockpot with its lid and set it to cook on the low setting for about 6-8 hours or on high for 3-4 hours. You’ll know it’s ready when the butternut squash is tender and the flavors have melded beautifully throughout.

          Final Touches: After cooking, taste the chili and adjust the seasonings to your preference. For a thicker consistency, use the back of a fork to mash some of the butternut squash and beans against the sides of the crockpot, creating a hearty texture.

            Serve and Enjoy: Gently ladle the spicy chili into serving bowls and garnish each with freshly chopped cilantro. Serve with slices of avocado on the side and lime wedges for an invigorating citrusy punch.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings

                - Presentation Tips: Consider serving the chili in colorful bowls to enhance the vibrant hues of the squash and chiles. A sprinkle of additional cilantro on top and a few lime wedges for a pop of freshness can elevate the visual presentation.