Roasted poblano peppers and tender stewed butternut squash seasoned with warm chilies and cinnamon make a comforting vegetarian chili perfect for fall. This recipe balances smoky poblano flavor with sweet squash and savory spices for a hearty, satisfying meal.
Roasted Poblano Peppers And Other Ingredients:
The two stars of this chili are roasted poblano peppers and cubed butternut squash. Choose firm, fresh poblanos and unblemished squash for the best results. Common chili staples—onion, chili powder, cumin, and oregano—provide the savory base, while two cinnamon sticks add a subtle warmth. The complete ingredient list includes canned diced tomatoes, tomato paste, black beans, and vegetable stock. Optional garnishes like avocado, cilantro, lime wedges, and sour cream (or a dairy-free alternative) brighten each bowl.
Poblano Pepper Substitutes
Poblanos are mild with only a touch of heat. If you need an alternative, avoid jalapeños unless you want more spice. Green Hatch chiles are an excellent substitute—fresh in season or canned in many grocery stores—and canned chiles can save prep time. If chiles aren’t available, standard bell peppers also work well and keep the dish mild while adding color and texture.
How to Roast Poblano Peppers: Stove, Oven, or Grill
Oven: Place peppers on a sheet pan, rub with a little oil, and roast at 400°F (200°C) for 30–40 minutes until charred.
Stovetop: Hold the pepper with tongs over a medium-gas flame and rotate until charred on all sides. Use heat-resistant gloves and be careful—this quick method is best for a few peppers at a time.
Grill: Turn peppers over medium heat until the skins are charred on all sides; a light brush of oil helps. Any of these methods allow the skins to blister and become easy to remove.
Can You Skip Roasting?
Yes. Roasting develops deeper smoky flavor, but if you’re short on time you can chop poblanos and sauté them for 4–5 minutes—still delicious and quicker.
Do Poblano Peppers Need Peeling?
If roasted, the skins will loosen and can be peeled off (wear gloves if desired). If you choose to sauté instead of roast, peeling isn’t necessary.
How To Cook and Cut Butternut Squash
Butternut squash is versatile: roast, sauté, stew, or mash it. For this chili, cube the squash into bite-size pieces (about 1″ cubes) so they stew evenly and are easy to eat. If the squash is hard to cut, a few minutes in the microwave will soften it slightly, and always use a sharp knife for safety.
Recipe Process
Preheat the oven to 400°F and place a rack in the middle position. Rub poblano peppers with 1–2 tablespoons of olive oil and roast on a sheet pan for 30–40 minutes until the skins are blistered and charred. Remove to cool.
While the peppers cool, peel and cube about 8 cups of butternut squash (one large or two medium) into roughly 1″ pieces. Chop two medium onions.
Peel the cooled roasted poblano skins, remove seeds, stems, and cores, and roughly chop the peppers. If you skipped roasting, simply chop and sauté instead.
In a large pot, heat 3 tablespoons of olive oil over medium heat and sauté the chopped onion for about 5 minutes until softened. Add the cubed butternut squash and chopped poblano peppers, stirring to combine.
Add two 16-ounce cans of diced tomatoes, one 6-ounce can of tomato paste, two cups of low-sodium vegetable stock, the spices (3 tablespoons ancho or regular chili powder, 1.5 tablespoons cumin, 1.5 teaspoons oregano, 2 teaspoons garlic powder, and 1 teaspoon kosher salt), and two large cinnamon sticks. Stir well, cover, and reduce heat to medium-low to let the squash stew and absorb the spices.
After 30 minutes remove the lid and stir to meld flavors. Add two drained 16-ounce cans of black beans, stir, and cook uncovered for 3–5 minutes to heat the beans through. If the chili is too thick, thin with up to 1/2 cup vegetable stock or water; if too thin, simmer uncovered over medium heat for 5–10 minutes to thicken.
Serve hot, garnished with cilantro, avocado, lime wedges, and sour cream or a dairy-free alternative if desired. Like many chilis, this one benefits from sitting overnight—flavors deepen after 24 hours, making excellent leftovers.
Notes
This recipe is naturally vegan when served without sour cream. The quantities below yield multiple servings and are easy to scale. Store leftovers in the refrigerator for several days or freeze for longer storage.
Roasted Poblano Peppers And Stewed Butternut Squash Chili
Ingredients
- 8 cups cubed butternut squash (1 large or 2 medium)
- 4 cups roasted poblano peppers
- 2 cups chopped onion (about 2 medium)
- 2 cups low-sodium vegetable stock
- 2 (16 oz) cans black beans, drained
- 2 (16 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon kosher salt
- 2 teaspoons garlic powder
- 1.5 teaspoons dried oregano
- 1.5 tablespoons ground cumin
- 3 tablespoons ancho chili powder (or regular chili powder)
- 2 large cinnamon sticks (or 1 teaspoon ground cinnamon)
- 3–4 tablespoons olive oil
Instructions
-
Preheat oven to 400°F and place the rack in the middle position.
-
Rub poblanos with 1 tablespoon olive oil and roast on a sheet pan for 30–40 minutes until blistered and charred.
-
Remove peppers to cool. While they cool, cube the squash into roughly 1″ pieces and chop the onions.
-
Peel cooled poblanos, discard seeds and stems, and chop into bite-size pieces. If you didn’t roast, simply chop and sauté the raw poblanos.
-
In a large pot, heat 2–3 tablespoons olive oil over medium and sauté the onions for about 5 minutes until softened.
-
Add the cubed butternut squash and chopped poblanos and stir to combine.
-
Stir in the cumin, oregano, garlic powder, salt, chili powder, cinnamon sticks, vegetable stock, diced tomatoes, and tomato paste. Cover and simmer over medium-low heat so the squash stews and absorbs the spices.
-
After 30 minutes, remove the lid, add the drained black beans, stir, and cook uncovered 3–5 minutes to heat through. Adjust thickness with stock or by simmering uncovered as needed.
-
Serve topped with cilantro, avocado, lime wedges, and sour cream if desired. Enjoy!
Nutrition
Nutrition information is an approximation.