Vegetarian Chili
This Vegetarian Chili combines roasted red bell peppers with a mix of three types of beans and butternut squash simmered in a spiced vegetable broth. The roasting of the peppers adds depth of flavor while the combination of cumin, smoked paprika, and crushed red pepper creates a mildly smoky and warming spice profile. The butternut squash contributes a tender, subtly sweet texture that complements the hearty beans and tomatoes. The chili can be thickened optionally with cornstarch for a more stew-like consistency, making it suitable for a comforting meal especially on cooler days.
Ingredients
- 2 bell pepper seeded and roasted, red
- 3 tablespoons vegetable oil
- 1/2 onion diced, medium
- 2 teaspoons cumin ground
- 1/2 teaspoon crushed red pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 garlic thinly sliced, cloves
- 4 cups vegetable broth
- 2 cups butternut squash 1/2 inch cubed
- 1 diced tomatoes 28-ounce, low salt
- 1 pinto beans rinsed and drained, 14-ounce can
- 1 cannellini beans rinsed and drained (or white navy beans, great northern beans, 14-ounce can
- 1 red kidney beans rinsed and drained, 14-ounce can
- 2 tablespoon cornstarch optional to thicken chili
Instructions
- Place the oven grate 6-8 inches from the heat element. Preheat the broiler on high heat.
Roast Bell Peppers
- Wash and dry the bell peppers. Cut the bell peppers in half, and remove the stem, seeds, and membranes.
- For easy clean-up, line a baking sheet with foil and put sliced peppers skin side up. Broil for 15 minutes or until skin is black. You may need to reposition the peppers to ensure all sides are getting cooked. Remo
- Remove from oven and place in a small paper bag or container with a lid. Close the bag tightly or secure the lid so that the heat continues to steam the peppers. Let sit for 15 minutes.
- Remove the peppers from the bag, peel the skin with your fingers, and dice them into bite-size pieces.
Vegetarian Chili
- Heat a Dutch oven on medium-low heat. Add 3 tablespoons of the vegetable oil with the onion. Cook for 10-15 minutes or until the onion is tender and fragrant.
- Stir in cumin, crushed red pepper, paprika, salt, and garlic cloves into the onion mixture. stir until the ingredients are incorporated.
- Add the broth, prepared bell peppers, squash, and tomatoes. Simmer for 20 minutes.
- To thicken the chili (optional), remove 1/2 cup of the liquid and place in a small mixing bowl. Whisk in 2 tablespoons of cornstarch, making a slurry. Stir into the chili.
- Add beans and simmer for an additional 20 minutes or until the butternut squash is tender.
Notes
- Use any variety of beans available including black or white beans for different flavors and textures.
- Adjust the chili's heat by adding chipotle peppers in adobo for smokiness and spice or omit crushed red pepper for a milder taste.
- Fire-roasted diced tomatoes can be substituted for regular diced tomatoes to boost the smoky flavor.
- Red bell peppers contribute the best flavor, but green or other colors can be used as alternatives.
Nutrition Information
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 236
% Daily Value*
| Serving | 1g | |
| Calories | 236kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 672mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.