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–+ servings

Vegetarian Butternut Squash Chili

This flavor-packed Vegetarian Butternut Squash Chili is hearty, and will feed a crowd! It is loaded with vegetables, sweet butternut squash, and white beans for added protein.
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Servings 6

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!