A tasty, filling vegetarian chili featuring butternut squash and beans. Perfect served over a bed of rice or quinoa. Use whatever variety of beans you have available, if you have extras - freeze them!
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American
Keyword: butternut squash, squash, vegetarian, vegetarian chili
Servings: 6
Calories: 203kcal
Ingredients
2Tbspcanola oil
1 medonion, sliced
2medcarrots, half slices
2 clovesgarlic
1Tbspchili powder
1Tbsp cumin
2tspcoriander powder
2tspdried oregano
1tspsmoked paprika or chipotle powdermore or less as you like
1-2tspcayenne pepper or hot pepper flakes
1tspsalt
1/2tspblack pepper
2 cupscubed butternut squash (1/2")*
2cupvegetarian broth
2cupsdiced tomatoes(19 oz /541ml can)
114 oz canbeans in tomato sauce
2cupsassorted canned beans*, rinsed and drained
1cupfrozen corn
1cupdiced sweet peppersblend of colors
1Tbsplime juice
1-2tsp sugaras needed
Instructions
Heat heavy pot over medium high heat. Add oil to pan and heat for 1 minute.
Saute onions and carrots until onions are translucent about 4-5 minutes.
Add garlic and cook another minute.
Add spices and butternut squash*(see note). Stir and cook 1-2 minutes until fragrant.
Add broth and diced tomatoes. Stir well, scraping up any browned bits from bottom of pot.
Cover, bring to boil then reduce heat to simmer and cook 20 minutes or vegetables are tender.
Add beans, corn, sweet peppers and lime juice. Cook for 5-10 minutes until vegetables are done to desired tenderness.
Taste and adjust seasoning with more salt, pepper, lime juice, hot pepper flakes, etc.
Serve over bed of quinoa or brown rice with sides like diced avocado, lime wedges, cilantro, sour cream or cheddar cheese.
Notes
For best flavor, texture and interest, use a mix of beans such as white and red kidney beans, black beans, romano beans, navy beans, chickpeas, pinto beans, black eyed beans, etc. You can buy cans of mixed beans or create your own blend. Rinse and freeze any extra beans.*Frozen squash cubes will require less cooking time or they will become too mushy. If using frozen, add them after the carrots have cooked for 15 minutes or so - just before adding the beans, corn and sweet peppers.For dehydrating: Omit the oil, use water in pan to steam onions and veggies. Use low fat stock. Roughly chop all pieces in to small, even sizes or puree and place individual serving sizes on a dehydrating tray and dry at 135°F/57°C for 5-7 hours until dry and crumbly. If you have pieces, break open to check for doneness.