Anyone else feeling a little bloated after the holidays? I sure did enjoy my fair share of steak, lobster, chocolate, french toast, and so much more delicious food. No need to feel guilty, it’s important to have some of your favorite foods during the holiday season! Instead, just get back on track by eating healthy and getting back into a routine. Try this delicious vegetarian chili packed with fiber, protein, and vitamins. This soup is delicious with the butternut squash and 4 different types of beans, not to mention carrots, onions, and tomatoes! The perfect warm comfort food to have after the holidays that keeps you on the healthy track.
This soup is easy to make a large batch of and keep in the fridge and/or the freezer. Eat all week!
The carrots and butternut squash offer a huge punch of vitamin A, which helps keep your eyesight strong! Not to mention plenty of hunger-busting fiber in the beans, carrots, and squash.
- Serves: 8
- Serving size: 1.5 cup
- Calories: 276
- Fat: 3
- Saturated fat: 0
- Sugar: 10
- Sodium: 509
- Fiber: 17
- Protein: 14
- 1 TBSP extra-virgin olive oil
- 3 cups chopped onion
- 1.5 cups chopped carrots
- 3 large garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 3 cups diced butternut squash (or pumpkin)
- 1 28-oz can crushed tomatoes
- 4 15-oz cans beans (I used black, pinto, cannellini, and red beans)
- 3 TBSP chili powder
- 1 TBSP cumin
- 1 tsp cinnamon
- ¾ tsp salt
- ¼ tsp cayenne pepper (optional)
- For toppings: diced onion, cotija cheese, roasted pumpkin seeds
- Heat oil in large pot over medijm-high heat. Add onion and cook, stirring often, until it starts to brown (~5 mins). Reduce heat to medium. add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more mins).
- Add garlic and continue to cook for an additional minute.
- Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, salt, and cayenne. Cover and return to a boil.
- Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.
- Serve garnished with onion, cheese, and pumpkin seeds if desired.
Recipe from Eating Well Magazine