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Overhead view of Vegetarian chili in a large dutch oven.

Vegetarian Chili with Butternut Squash

Author: Marsha McDougal
This easy Vegetarian Chili recipe is made with creamy butternut squash and lots of bold flavors. It’s hearty and absolutely delicious!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Equipment

Ingredients
  

Chili Seasoning

  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Vegetarian Chili

  • 1 small yellow onion
  • 1 red bell pepper
  • 3 cloves of garlic
  • 2 ½ cups diced butternut squash* (about 1 lb.)
  • 1 Tablespoon olive oil
  • 3 Tablespoons tomato paste
  • 14.5 oz. can petite diced tomatoes
  • 14.5 oz. can fire roasted tomatoes
  • 4 oz. can diced green chiles
  • 15 oz. can red kidney beans (drained & rinsed)
  • 15 oz. can black beans (drained & rinsed)
  • 1 ½ cups vegetable broth

Instructions
 

  • Measure and mix the chili seasoning ingredients together in a small bowl (chili powder, cumin, oregano, salt, smoked paprika, garlic powder, and black pepper). Set the seasoning to the side.
  • Dice the onion, bell pepper, and mince the garlic. Peel the butternut squash, cut it in half, remove the seeds, and chop into ½ to ¾-inch cubes.*
  • Add the olive oil to a large pot or dutch oven over medium heat. Sauté the onion and bell pepper for 2-3 minutes, until the onion is translucent. Add the garlic and sauté an additional 30 seconds.
  • Add in the tomato paste and chili seasoning. Stir everything together and allow the spices to cook for 1 minute.
  • Now add in both cans of diced tomatoes, diced green chiles (optional), and the chopped butternut squash. Stir everything together.
  • Add in the kidney beans and black beans. Then pour the vegetable broth into the pot. Stir all the chili ingredients together well.
  • Cover the pot with a lid and bring it up to a boil. Once the pot is boiling, reduce the heat to medium-low and let the chili simmer for 30-35 minutes. Stir the chili occasionally while it’s simmering to prevent any sticking at the bottom.
  • Once the butternut squash is tender and the chili has thickened, remove from heat and top with your favorite toppings. Enjoy!

Notes

  1. If you need help chopping your squash, check out my easy tutorial on how to cut butternut squash.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 14gProtein: 2gFat: 3gSodium: 715mgFiber: 3gSugar: 5g
Course Dinner, Lunch
Cuisine American
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