Butternut Squash Chili
This Butternut Squash Chili is a vegetarian spin on a comfort food classic! Full of flavor and tons of delicious veggies!
Servings 8 People
Calories 146kcal
Ingredients
- 1 Tbsp Olive oil
- 3/4 Cup Onion, Diced
- 1/2 Cup Celery, Sliced
- 1 Red pepper, chopped
- 1 Tbsp Fresh garlic, minced
- 3 tsp Chili powder
- 2 tsp Paprika
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Ground coriander (optional but recommended)
- 1/4 tsp Cayenne pepper
- 1 Can Black beans (15 oz) Drained and rinsed
- 1 Can Fire roasted diced tomatoes (15oz)
- 1 Can Crushed tomatoes (15oz)
- 1 Cup Frozen corn kernels
- 1/3 Cup Vegetable broth or water
- 2 Bay leaves
- 3 Cups Butternut squash, cut into 1/2 inch cubes
- 1/2 Cup Parsley, minced
Instructions
- Heat the oil in a large pot on medium high heat. Add in the onion, celery, pepper and garlic and cook until they begin to soften, about 3-4 minutes.
- Add in the chili powder, paprika, cumin, salt, coriander and cayenne and cook until fragrant, about 1 minute.
- Add in the beans, diced tomatoes, crushed tomatoes, corn, broth or water and bay leaves and stir. Stir in the squash.
- Bring a boil then cover and reduce the heat to maintain a low simmer. Cook until the squash is tender, which is about 1 hour. Make sure to stir it every so often
- Once the squash is soft, remove the bay leaves and stir in the parsley.
- DEVOUR!
Video
Nutrition
Calories: 146kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 539mg | Potassium: 605mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7239IU | Vitamin C: 43mg | Calcium: 89mg | Iron: 3mg