Today is officially Chili day! And it is chilly outside. How about a chili recipe?

     This one is not your typical tomato-and-pepper chili recipe. I love this soup because it combines two classics: chili and butternut bisque. It requires a little more effort, but it’s totally worth it, and totally freezable- so go ahead and make a double batch! You’ll be glad you did.

STEP 1: Make a Butternut Puree

– 1 medium onion, coarsely chopped
– 2 tsp salt
– 1 large butternut squash (about 4 pounds or 5 cups), peeled, seeded, and cut into 1-inch cubes
– About 5 c vegetable broth or water
– 1 C half-and-half


– In a large soup pot, saute the onion and squash in about 1 tablespoon of oil.

– Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

– Add broth or water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 15-20 minutes.

– Working in batches, puree in a blender until smooth; or, use an immersion blender in the soup pot. Season with salt and set aside.

STEP 2: Make The Chili

– 2 cups yellow onion, diced
– 1 cup red bell pepper, diced
– ¾ cup celery, diced
– 2 cloves garlic, minced
– 2 cans green chilies, chopped
– 2 cups cooked navy beans
– 4 cups chicken or vegetable broth
– 1-1/2 tablespoon ground cumin


– 2 T chili powder
– 1/2 teaspoon chipotle powder, optional
– Salt, to taste
– 1 cup cream or half-and-half, to finish
– 1 cup cooked and shredded chicken, optional


1) In a large stock pot, saute the onion, pepper, celery, garlic, and green chiles in about 1 tablespoon of oil. Season with salt and cook, stirring occasionally, until vegetables begin to soften and become aromatic, about 10 minutes.

2) Add broth, beans, and spices. Bring to a simmer, and cook until vegetables are tender, about 15-20 minutes.

3) Add the butternut puree, chicken, (if using) and cream. Adjust seasonings, serve with sour cream and chives, and enjoy!