Past Recipes
Winter Vegetable Chili

Winter Vegetable Chili with Black Beans and Butternut Squash

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We’ll let you in on a cold weather secret: chili doesn’t have to take hours! In this Mexican-inspired veggie chili, butternut squash, black beans, and bell pepper are cooked with chipotle, spices, and tomatoes, making for a hearty meal that tastes like it’s been simmering forever. Baked homemade tortilla chips add crunch to this wonderfully wintry dinner.
  • < 600 Calories
  • Vegetarian
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • black beans
    • 1 cup
    • black beans
  • red onion
    • 1
    • red onion
  • red bell pepper
    • 1
    • red bell pepper
  • baby spinach
    • 2 ounces
    • baby spinach
  • butternut squash
    • 8 ounces
    • butternut squash
  • chipotle in adobo
    • 1
    • chipotle in adobo
  • limes
    • 2
    • limes
  • corn tortillas
    • 4
    • corn tortillas
  • chili powder
    • 1/8 teaspoon
    • chili powder
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • dried Mexican oregano
    • 1/2 teaspoon
    • dried Mexican oregano
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • queso fresco
    • 3 tablespoons
    • queso fresco

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse black beans. Peel onion and cut into small dice. Rinse bell pepper and halve lengthwise, discarding seeds. Cut into ¼-inch dice. Rinse spinach. Quarter butternut squash cubes. Mince up to half of chipotle pepper. Halve limes. Stack tortillas and cut into 6 wedges. 

  2. Sauté Aromatics

    Sauté Aromatics

    Heat 1 tablespoon olive oil in a medium pot over medium heat. When oil is shimmering, add onion and chipotle and cook until onion is soft, about 5 minutes. 

  3. Sauté Vegetables

    Sauté Vegetables

    Increase heat to medium high and add spice mix, bell pepper, and squash to pot. Sauté, stirring, until vegetables begin to soften, 5 minutes more. Season with ½ teaspoon salt and pepper as desired. 

  4. Simmer Chili

    Simmer Chili

    Add diced tomatoes and their juices and vegetable stock to pot with vegetables. Season with ½ teaspoon salt and pepper as desired. Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes. Add black beans and cook until vegetables are tender and chili has thickened, about 2 minutes more. 

  5. Fry Tortilla Chips

    Fry Tortilla Chips

    While chili simmers, heat 3 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add tortilla wedges and fry until golden brown, working in batches as needed, about 1 minute per side. Using tongs or a slotted spoon, transfer to a paper towel-lined plate to drain. Season with ¼ teaspoon salt and squeeze over juice of ½ lime. Set aside. Remove pot from heat and stir in spinach to wilt, 1-2 minutes.

  6. Finish and Plate Chili

    Finish and Plate Chili

    Cut remaining 1½ limes into wedges. Divide winter vegetable chili between bowls and garnish with queso fresco and lime wedges. Serve with tortilla chips for scooping and dig in!

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