Butternut Squash Vegetarian Chili

Beth Warren Beth Warren
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There’s something so satisfying about a big bowl of hearty vegetable chili on a chilly day. This recipe is a great option for those looking to incorporate more plant-based meals into their diet. It’s loaded with a variety of vegetables, beans, and spices that come together to create a rich and satisfying dish. Plus, it’s a great way to use up any leftover veggies you have in your fridge.

Besides the health benefits, this vegetarian chili is incredibly flavorful. The combination of spices create a rich and complex flavor profile that will have your taste buds dancing, and the tomatoes, onion, and garlic add depth and richness to the dish, making it a truly satisfying meal.

1h 30m 6
Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy

Directions

  1. Heat oil in a large pot. Sauté onion, pepper, and butternut squash for 10

    minutes. Add garlic and sauté for another three minutes.

  2. Stir in spices and add beans, tomatoes, and broth. Bring to a boil.

  3. Simmer for about 45–60 minutes, or until butternut squash is fork-tender.

  4. Serve in a bowl topped with your choice of garnish. For a heartier meal,

    serve over rice or quinoa.

Credits

Notes:
Don’t be afraid to get creative with your ingredients. You can add any vegetables you have on hand, such as zucchini or sweet potatoes. You can also experiment with different types of beans,
such as kidney beans or chickpeas. The possibilities are endless, so feel free to customize the recipe to suit your preferences.

Description:
Photography by Beth Warren

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