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