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.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 8 1x
- Category: Soup
Ingredients
Scale
- 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
Instructions
- 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).
- Add garlic and continue to cook for an additional minute.
- 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.
- Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.
- Serve garnished with onion, cheese, and pumpkin seeds if desired.
Notes
Serving size: 1.5 cups
Recipe from Eating Well Magazine