Vegetarian Chili with Butternut Squash
This vegetarian chili is hearty, perfectly spiced, and easy to make. It combines butternut squash, two kinds of beans and lots of veggies. Serve warm as a satisfying and filling meal!
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 bell peppers seeded & diced
- 3 celery stalks sliced thin (optional)
- 4 cloves garlic peeled & minced
- 2-3 Tablespoons chili powder
- 1 Tablespoon unsweetened cocoa powder
- 1 medium butternut squash or 4 cups, peeled and cut into ½ inch cubes
- 1-16 oz can tomato sauce
- 2-14 oz cans petite diced tomatoes
- ½ -1 cup vegetable broth
- 2 teaspoons Worcestershire sauce
- 1-15.5 oz can black beans
- 1-8 oz can small red beans
Optional toppings
- Fresh cilantro
- Tortilla chips
- Sour cream or Greek yogurt
- Shredded cheese
- Sliced scallions or red onions
- Jalapeños
- Fresh lime juice
Instructions
- Heat a large pot over medium heat and add the olive oil. Once the oil is shimmering add the onion, celery, and bell peppers, sauté, stirring occasionally, until onions are translucent, 5-7 minutes. Add the butternut squash and sauté for 5 minutes. Then add the garlic and stir for one minute or until fragrant.
- Next add the chili powder* and cocoa powder to the pot and stir to coat the vegetables. Add the remaining ingredients to the pot. Start with ½ cup of vegetable broth and you can always add more to adjust thickness.
- Bring the mixture to a boil. Cover the pot and reduce the heat to a simmer. Simmer for at least an hour and a half, or until butternut squash is fork tender and chili has thickened slightly. The longer you let it simmer, the thicker it will become. If it gets too thick add more vegetable broth or water.
- Taste and adjust seasoning. Serve and garnish with your favorite toppings!
Nutrition Facts
per serving (8 servings total)
251 Calories, 3 gram fat, 11 gram protein, 49 gram total carbohydrate, 16 grams of fiber, 10 grams sugar, 372 mg sodium
Notes:
*start with 1-2 Tablespoons chili powder and you can always add more if you like it more spicy. I like it with a little spice and find 3 tablespoons is perfect
If you want a hint of smokiness, substitute diced tomatoes with fire roasted tomatoes. Or add 1-2 teaspoons chipotle in adobo sauce.
As it is simmering you may have to add more vegetable broth or water if it gets too thick. Adjust according to your liking.
Any beans can be substituted in this recipe. Also, you can substitute 3-4 sweet potatoes for the butternut squash.