Vegetarian Chili

Name: Vegetarian Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 red bell peppers; 3 tablespoons vegetable oil; 1/2 medium onion; 2 teaspoons ground cumin; 1/2 teaspoon crushed red pepper; 1 teaspoon smoked paprika; 1/4 teaspoon salt; 1 garlic cloves; 4 cups vegetable broth; 2 cups 1/2 inch cubed butternut squash; 1 28-ounce low salt diced tomatoes; 1 14-ounce can pinto beans; 1 14-ounce can cannellini beans; 1 14-ounce can red kidney beans; 2 tablespoon cornstarch

User Reviews

5.0

36 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8 servings
Calories
236 kcal
Course
Soup
Cuisine
American

Vegetarian Chili

Francis Bryant

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This meatless chili is made with three beans and filling chunks of butternut squash. Warm smoky flavors pair nicely with the natural sweetness from the squash and bell peppers.

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Ingredients

Servings

2 red bell peppers seeded and roasted
3 tablespoons vegetable oil
1/2 medium onion diced
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
1 teaspoon smoked paprika
1/4 teaspoon salt
1 garlic cloves thinly sliced
4 cups vegetable broth
2 cups 1/2 inch cubed butternut squash
1 28-ounce low salt diced tomatoes
1 14-ounce can pinto beans rinsed and drained
1 14-ounce can cannellini beans rinsed and drained (or white navy beans, great northern beans)
1 14-ounce can red kidney beans rinsed and drained
2 tablespoon cornstarch optional to thicken chili

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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

Feel free to use different types of beans. You can use any kind that you have on hand, you can experiment with black beans or even your favorite white beans for your chili.
For a spicier option, add chipotle peppers in adobo sauce. They will add a touch of heat and a deep rich flavor.
If you prefer a milder chili, leave out the crushed red pepper or reduce the amount.
For additional smoke flavor to your chili swap out the diced tomatoes for fire-roasted tomatoes.
Don't have red bell pepper? You can use green bell pepper or any other color that you have on hand. But, I think the red bell pepper has the best flavor.

Nutrition Information

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Serving 1g Calories 236kcal (12%) Carbohydrates 33g (11%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Sodium 672mg (28%) Fiber 8g (32%) Sugar 6g (12%)