Hearty Vegetarian Chili with Butternut Squash

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Hearty Vegetarian Chili with Butternut Squash

Hearty Vegetarian Chili with Butternut Squash

Hearty Vegetarian Chili with Butternut Squash


2 Tbsp olive oil

1 large onion, chopped

1 poblano chile pepper, seeded and chopped

1 carrot, chopped

1 ribs celery, chopped

1 jalapeno, seeded and diced

4 cloves garlic, minced

1 Tbsp chili powder

1 Tbsp paprika

1 tsp ground cumin

1 tsp dried oregano

1 tsp salt

½ tsp pepper

2 cans whole tomatillos, drained and roughly chopped

2 cups vegetable broth

1 Tbsp Worcestershire sauce

1 medium butternut squash, peeled and chopped

8 oz Yukon Gold potatoes, peeled and chopped

1 can white beans, drained and rinsed

1 can pinto beans, drained and rinsed

½ cup frozen corn, thawed

¼ cup fresh cilantro, chopped

3 Tbsp lime juice

aged Cheddar, shredded

sour cream

radishes, finely chopped

lime wedges

tortilla chips


Heat oil in a Dutch oven or large saucepan set over medium heat. Add onions, poblano, carrot, celery, jalapeno, garlic, chili powder, paprika, cumin, oregano, salt and pepper. Cook, stirring, for 7 to 10 minutes or until vegetables are soften.

Add tomatillos, broth and Worcestershire sauce, bring to a boil. Add butternut squash, potatoes, white beans and pinto beans. Simmer, stirring occasionally, for 1 hour or until vegetables are tender and chili thickens slightly.

Stir in corn, cilantro and lime juice. Cook for 1 to 2 minutes or until heated through. Serve with Cheddar cheese, sour cream, radishes, lime wedges and tortilla chips.

*Note: For those who like their chili to pack a punch, replace chili powder with chipotle chili powder.



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