Vegetarian Butternut Chili

Vegetarian Butternut Chili

Something about October just begs me to put winter squash in everything…much to my husband’s dismay, but really! All those awesome shapes and colors? and how they keep on the counter or in the fridge — they’re perfect for a busy teacher whose cooking eyes are bigger than her time budget!

This is a spin-off of a friend’s chili recipe.  I have never wanted another chili recipe after tasting Annette’s — perfectly chock-full of beans and veggies, and spicy enough to want some cornbread or cheese, but not so spicy that a gringa would go running for the milk!  I made one tiny change by adding some cubed butternut squash.  The golden chunks brightened up the bowl and added some sweetness (even though it’s great the way it is!).

Whip up some cornbread and a bowl of this chili, and enjoy your October weather! In Tucson it’s been in the 90s, so just sayin’…

Vegetarian Butternut Chili
Serves 16
Vegetarian chili full of chunky goodness and flavor
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259 calories
50 g
0 g
2 g
14 g
0 g
316 g
374 g
5 g
0 g
2 g
Nutrition Facts
Serving Size
316g
Servings
16
Amount Per Serving
Calories 259
Calories from Fat 19
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 374mg
16%
Total Carbohydrates 50g
17%
Dietary Fiber 14g
58%
Sugars 5g
Protein 14g
Vitamin A
126%
Vitamin C
38%
Calcium
11%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 TBS canola oil
  2. 2 medium onions, chopped
  3. 3 cloves garlic, finely chopped
  4. 2 28 oz. cans crushed tomatoes
  5. 2 16 oz. cans black beans (undrained)
  6. 2 16 oz cans red beans (undrained)
  7. 2 16 oz. cans pink or pinto beans (undrained)
  8. 16 oz. frozen roasted corn (or unroasted)
  9. 2 lbs cubed butternut squash (1 whole squash, or buy it already cubed!)
  10. 2 TBS ground cumin
  11. 1 TBS chili powder
  12. 2 TBS hot red pepper sauce (Louisiana hot sauce works great)
  13. ½ tsp ground black pepper
  14. Add water to the consistency you like (I put about ½ cup)
  15. salt and sugar to taste (I put 1-2 teaspoons each salt and sugar)
Instructions
  1. Use a 5-quart pot.
  2. Heat oil, add onions and garlic and sauté over medium heat until onions are transparent.
  3. Steam cubed squash in the microwave for 5-6 minutes, or until soft. Add to pot.
  4. Stir in remaining ingredients and heat to boiling. Lower heat and simmer 1-2 hours. (For the energy/time savers out there: you don't actually have to simmer it. It already tastes good at this point!)
  5. Feeds 20 people. It also freezes well!
Notes
  1. Enjoy with some cornbread or sourdough, and a green salad!
Adapted from Annette
beta
calories
259
fat
2g
protein
14g
carbs
50g
more
Adapted from Annette
The Copper Lemon http://thecopperlemon.com/

butternut chili | thecopperlemon.com

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