Veggie Chili with Butternut Squash

With the cold weather quickly approaching, we’ve been getting our traditional fall recipes out and ready for action. And I’ll admit that I could not wait to share this delicious and simple vegetarian chili dish with an extra nutritional punch with you!

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Butternut Squash Vegetarian Chili


1 medium red onion, diced
1 can canellinni beans
1 can black beans
1/2 medium butternut squash, chopped
16 oz crushed tomatoes
2 tbsp chili powder
2 tbsp garlic powder
1 bay leaf
1-2 tbsp olive oil
Optional: diced carrots, frozen corn, or peas.


  1. Heat large stockpot with olive oil. Once pot is warm enough, add onion, squash, bay leaf, chili and garlic powder. Stir occasionally.
  2. Once the onion is fragrant, add the beans. Stir occasionally.
  3. After 5 minutes, add the crushed tomatoes and optional vegetables.
  4. Cover with lid and cook for an additional 20-30 minutes. Making sure to stir every few minutes to prevent sticking.
  5. Serve in bowl and enjoy!

Note: please remove bay leaf before serving. 

Do you have a favorite chili dish? Any fun ingredients you like to add to it? We’d love to see!

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