Butternut Squash & 4 Bean Chili


5 from 1 reviews

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.


  • 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