Butternut Squash & 4 Bean Chili


Anyone else totally crave soup as soon as the weather turns cold? Try this delicious vegetarian chili packed with fiber, protein, and vitamins. This soup is delicious with the butternut squash and 4 different types of beans, not to mention carrots, onions, and tomatoes! The perfect warm comfort food to nourish your body.


This soup is easy to make a large batch of and keep in the fridge and/or the freezer. Eat all week!veggie-bean-chili butternut-squash-chili

The carrots and butternut squash offer a huge punch of vitamin A, which helps keep your eyesight strong! Not to mention plenty of hunger-busting fiber in the beans, carrots, and squash.11-1-of-1vegetarian-chili


Butternut Squash & 4 Bean Chili

This healthy vegetarian chili offers a huge burst of fiber, plant-based protein, and vitamin A. Butternut squash gives this vegetarian chili a unique twist, plus beans, carrots, and onions for tons of delicious flavor.

  • Author: Eating Well Magazine
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 8 1x
  • Category: Soup


  • 1 TBSP extra-virgin olive oil
  • 3 cups chopped onion
  • 1.5 cups chopped carrots
  • 3 large garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 3 cups diced butternut squash (or pumpkin)
  • 1 28-oz can crushed tomatoes
  • 4 15-oz cans beans (I used black, pinto, cannellini, and red beans)
  • 3 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • For toppings: diced onion, cotija cheese, roasted pumpkin seeds


  1. Heat oil in large pot over medijm-high heat. Add onion and cook, stirring often, until it starts to brown (~5 mins). Reduce heat to medium. add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more mins).
  2. Add garlic and continue to cook for an additional minute.
  3. Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, salt, and cayenne. Cover and return to a boil.
  4. Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.
  5. Serve garnished with onion, cheese, and pumpkin seeds if desired.


Serving size: 1.5 cups

Recipe from Eating Well Magazine

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