Vegetarian Chili with Butternut Squash

Vegetarian Chili with Butternut Squash
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This smokey, hearty chili will please everyone in your house. It's vegetarian, vegan, paleo and, of course, gluten free. This chili is a nice addition to the table for those of you observing Lent too.
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Vegetarian Chili with Butternut Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This smokey, hearty chili will please everyone in your house. It's vegetarian, vegan, paleo and, of course, gluten free. This chili is a nice addition to the table for those of you observing Lent too.
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Cut the squash and remove the seeds with a spoon
  2. Peel the butternut squash. (Trader Joe's sells packages of peeled, cubed butternut squash if you want to save time)
  3. Cut the butternut squash into 1/2" cubes
  4. Chop the pepper. I had some tiny, colorful peppers in the refrigerator and they worked great.
  5. Dice the onion
  6. Chop the garlic
  7. Drain and rinse the beans
  8. Heat the oil in a dutch oven or soup pot
  9. Add the chopped onions, peppers and squash to the pot and sauté until the vegetables begin to soften - about 10 minutes
  10. Add the garlic, chili powder, cumin and cinnamon to the pot
  11. Stir to combine the spices with the vegetables and cook for a couple of minutes to meld the flavors
  12. Grab your Chipotle Peppers in Adobo Sauce (also known as Chilies in Adobo). These are easy to find in the ethnic section of your local grocery store and/or at your favorite Mexican market
  13. Chop the Chilies in Adobo and reserve the sauce
  14. Add 2 of the Chilies, a teaspoon of the Adobo sauce and bay leaf to the pot. I almost always add 6 Chilies in Adobo to the chili but you can easily adjust the spice to your taste
  15. Add the beans, tomatoes and vegetable broth to the pot. Bring the chili to a boil, reduce the heat and simmer for 20 minutes. Taste and add more Chilies in Adobo if you like
  16. Simmer for 20 more minutes or until the squash is al dente and the flavors have melded nicely
  17. Serve with your favorite salad or corn bread and enjoy! This chili only gets better and more flavorful if made ahead. A win-win!
Recipe Notes

This is adapted from a recipe I saw on Cookie and Kate

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