Ingredients:

  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 large Red Bell Pepper, diced
  • 1 large Green Bell Pepper, diced
  • 120 ml (½ cup) Low-Sodium Vegetable Broth or water, plus more for sautéing
  • 450g (1 lb) Butternut Squash, peeled, seeded, and cut into ½-inch cubes
  • 1 medium Courgette (Zucchini), diced
  • 1 (14.5 oz) can Crushed Tomatoes (411g), unsalted
  • 1 (14.5 oz) can Diced Tomatoes (411g), unsalted
  • 1 tablespoon Chili Powder
  • 1 tablespoon Ground Cumin
  • 2 teaspoons Smoked Paprika (Pimentón)
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Cayenne Pepper (adjust to taste for heat)
  • ½ teaspoon Black Pepper, freshly ground
  • 1 (15 oz) can Kidney Beans (425g), rinsed and drained
  • 1 (15 oz) can Black Beans (425g), rinsed and drained
  • 2 tablespoons Apple Cider Vinegar
  • 2 bay leaves
  • Fresh Coriander (Cilantro) or Parsley, chopped (for garnish)

Instructions:

  1. Sauté Aromatics: Heat the Dutch oven over medium-high heat. Add a splash of vegetable broth or water (about 2 tablespoons) to prevent sticking. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add more liquid sparingly if the pot becomes dry.
  2. Add Garlic and Peppers: Stir in the minced garlic and diced bell peppers. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
  3. Bloom the Spices: Push the vegetables to one side and reduce the heat slightly. Add all the dried spices (chili powder, cumin, paprika, oregano, cayenne, and black pepper) directly to the empty space on the hot bottom of the pot. Toast for 30–60 seconds, stirring constantly, until highly aromatic. Stir the spices into the vegetables.
  4. Introduce Vegetables and Liquid: Add the cubed butternut squash and courgette. Stir well to coat them in the spices. Pour in the crushed tomatoes, diced tomatoes, bay leaves, and the remaining ½ cup (120ml) of vegetable broth or water.
  5. Bring to a Simmer: Increase the heat until the mixture comes to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 30 minutes. The squash should be nearly fork-tender.
  6. Add Beans: Stir in the rinsed and drained kidney and black beans. Continue to simmer, uncovered, for another 10 minutes to allow the beans to absorb the flavour.
  7. Thicken (Optional): If you prefer a thicker chili, remove about 1 cup of the mixture, mash the beans and squash with a potato masher, and stir the mash back into the pot.
  8. Final Seasoning Check: Remove the bay leaves. Stir in the apple cider vinegar. This brightens all the deep flavors beautifully. Taste and adjust heat if necessary with a tiny pinch more cayenne.
  9. Rest: Allow the chili to rest off the heat for 5 minutes before serving—this helps the flavours really settle in.
  10. Serve: Ladle the chili into bowls and garnish generously with fresh coriander or parsley.