Vegetarian Butternut Squash Chili
Ingredients
- 1 medium sized butternut squash (skin removed and chopped into bite sized pieces)
- 3 carrots , chopped
- 1 green bell pepper , chopped
- 1 medium onion , chopped
- 1 (14oz) cans white beans , rinsed and drained
- 1 (14oz) can fire roasted tomatoes
- 4-5 cups vegetable stock (depending on how thick you want it)
- 2 tsp chili powder
- 1 tsp cumin
- 3 cloves garlic , finely diced
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional toppings
- sour cream
- fresh parsley
Instructions
- Slow cooker method: Make sure that you chop all of the vegetables in similar size pieces to ensure even cooking. Combine all of the ingredients into the slow cooker, give it all a good stir. Set it on LOW and let it cook for 4-5 hours.
- Stovetop method: Chop all of the vegetables in similar sizes to ensure even cooking. Preheat a large soup pot over medium heat. Add a drizzle of olive oil to the bottom of the pot, and add the onion, garlic, and butternut squash. Stir frequently, let it cook for 2-3 minutes until the onion starts to become translucent. Next, add in all of the rest of the ingredients and stir. Turn the heat down to medium-low and cover with a lid. Bring it to a gentle simmer and let it simmer for 40-45 minutes.
- Once done cooking, spoon it into bowls, and top with whatever you want. I love to add sour cream and fresh parsley.
Tried this recipe?Let us know how it was!