Squashy Chili

Squashy Chili | ChopChop


Chili can be spicy, but this recipe is mild. If you really want to go for the burn, try adding fresh or dried chili peppers. 

Hands-on time: 40 minutes
Total time: 1 hour, 40 minutes
Makes: 6 to 8 Servings

Kitchen Gear: 

Measuring spoons
Measuring cup
Cutting board
Sharp knife (adult needed)
Strainer or colander
Large heavy-bottomed soup pot with a lid
Large spoon
Oven mitts


2 teaspoons
olive or vegetable oil
large yellow onion, peeled and chopped
garlic cloves, peeled and finely chopped
3 cups
diced* butternut squash
to 4 tablespoons chili powder
to 1 1/2 teaspoons dried oregano
to 2 teaspoons ground cumin
1 teaspoon
crushed red pepper flakes (if you like spicy)
to 1/2 teaspoon cayenne (if you like spicy)
1⁄4 cup
cold water
16-ounce cans dark red kidney beans, drained and rinsed well
16-ounce can black beans, drained and rinsed well
28-ounce cans diced tomatoes, including the juice
small or 1 large zucchini, diced*


  1. With the help of your adult, put the pot on the stove and turn the heat to medium.
  2. Let the pot heat for a minute and when it is hot, with the help of your adult, add the oil.
  3. Add the onion, garlic, butternut squash, chili powder, oregano and cumin (and red pepper flakes and cayenne if you like spicy). Cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time. If it looks dry, add the water.
  4. Add the beans and tomatoes and cook, covered, stirring occasionally, for 30 minutes.
  5. Add the zucchini and cook, uncovered, for 30 more minutes. Set aside to cool.
  6. After the chili cools, divide it into portions: you can refrigerate up to 5 days or freeze up to 2 months. Serve with cornbread. 


*Diced veggies are cut into small pieces about the size of dice. But let your adult cut the butternut squash. It's very hard! 


Extras to add (if you like):
2 tablespoons plain low- or non-fat yogurt
1 tablespoon chopped fresh basil leaves
¼ lemon, for squeezing