Soup/ Vegan

Butternut Squash & 4 Bean Chili (vegan)

butternut squash bean chili

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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.

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This soup is easy to make a large batch of and keep in the fridge and/or the freezer. Eat all week!veggie-bean-chili butternut-squash-chili

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.11-1-of-1vegetarian-chili

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veggie-chili

Butternut Squash & 4 Bean Chili (v)


  • Author: Eating Well Magazine
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 8 1x

Description

This healthy vegetarian chili offers a huge burst of fiber, plant-based protein, and vitamin A. Butternut squash gives this vegetarian chili a unique twist, plus beans, carrots, and onions for tons of delicious flavor.


Scale

Ingredients

  • 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
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • For toppings: diced onion, cotija cheese, roasted pumpkin seeds

Instructions

  1. 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).
  2. Add garlic and continue to cook for an additional minute.
  3. 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.
  4. Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.
  5. Serve garnished with onion, cheese, and pumpkin seeds if desired.

Notes

Serving size: 1.5 cups

Recipe from Eating Well Magazine

  • Category: Soup

Nutrition

  • Serving Size: 1.5 cup
  • Calories: 276
  • Sugar: 10
  • Sodium: 509
  • Fat: 3
  • Saturated Fat: 0
  • Fiber: 17
  • Protein: 14

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3 Comments

  • Reply
    Jane Morrison
    October 25, 2019 at 1:01 pm

    Bookmarking this to try this fall! Can’t wait!

  • Reply
    Lindsey
    January 15, 2017 at 12:15 pm

    Drain the beans?

  • Reply
    Karly
    January 2, 2017 at 8:23 pm

    Ah, I love this! Butternut squash is one of my favorite winter veggies, and chili one of my favorite dishes. This recipe has the best of everything!

  • Leave a Reply