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5 from 1 vote

Roasted Poblano Peppers And Stewed Butternut Squash Chili

This is the ultimate vegetarian chili recipe.  Roasted poblano peppers and stewed butternut squash go so well with the cinnamon, chili powder, and black beans.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12


  • 8 cups cubed butternut squash .....1 large or 2 medium size should be sufficient.
  • 4 cups roasted poblano peppers
  • 2 cups onion
  • 2 cups low sodium vegetable stock
  • 2 16oz can of black beans, drained
  • 2 16oz cans of diced tomatoes
  • 1 6oz can of tomato paste
  • 1 tsp kosher salt
  • 2 tsp garlic powder
  • 1.5 tsp oregano
  • 1.5 Tbsp cumin
  • 3 Tbsp ancho chili powder .....Regular chili powder can be substituted.
  • 2 large cinnamon sticks .....Can substitute 1 tsp of ground cinnamon.
  • 3-4 Tbsp olive oil


  • Turn oven on to 400F and place rack in middle.
  • Place poblano peppers on sheet pan and rub 1 Tbsp of olive oil onto peppers with hands.  Roast in oven for 30 minutes.
  • Remove peppers from oven after 30 minutes and let cool.
  • While peppers are cooling cube 8 cups of butternut squash into bite size pieces no larger than 1" cubes.  Chop the 2 onions.
  • Peel the skin off the cooled poblanos with gloves and discard the seeds, stems and core of the peppers.  Chop the peppers into bite size pieces.
  • In large pot saute the onion for 5 minutes in 2-3 Tablespoons of olive on medium heat.  
  • Next add the butternut squash and chopped peppers and mix it all around.
  • Add the cumin, oregano, garlic powder, salt, chili powder, cinnamon sticks, vegetable stock, diced tomatoes, and tomato paste and stir it all together.  Cover and set heat on medium-low
  • After 30 minutes of simmering remove lid and add the drained black beans to the pot.  Stir together and cook uncovered for 3-5 minutes.  If the chili is too thick , thin with 1/2 cup of vegetable stock or water.  If too thin cook uncovered over medium heat for 5-10 minutes to thicken.
  • The chili is finished.  Serve with cilantro, avocado, limes and sour cream.  Enjoy! 


Calories: 330kcal | Carbohydrates: 63g | Protein: 15g | Fat: 6g | Sodium: 500mg