Vegetarian Chili

Vegetarian Chili

SheKnows
  • Prep: 15 min
  • Cook Time: 1 hr 10 min
  • Total: 1 hr 25 min
  • Serving: 6 Servings

This perfectly flavored vegetarian chili is versatile enough to go with a salad or to be served as the main meal. Add some corn bread on the side and enjoy!

Ingredients

  • 1, 15-ounce can pinto beans, rinsed and drained
  • 1, 15-ounce can cannellini beans, rinsed and drained
  • 1, 15-ounce can red kidney beans, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 1 1/2 cups cubed, peeled butternut squash
  • 1, 28-ounce can tomatoes, undrained and chopped
  • 1 large onion, chopped
  • 2 red bell peppers, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 4 garlic cloves, thinly sliced
  • 2 cups organic vegetable broth
  • 1/2 teaspoon salt
  • 3 tablespoons extra-virgin olive oil

Directions

  1. Preheat broiler.
  2. Place chopped bell peppers on a foil-lined baking sheet and broil for 10 minutes until cooked. Set aside.
  3. Heat a Dutch oven over medium-low heat. Add oil and swirl to coat entire pan.
  4. Add onion and cook 15 minutes, stirring occasionally.
  5. Stir in cumin, paprika, garlic, and crushed red pepper and cook for 2 minutes, stirring frequently.
  6. Add bell peppers, vegetable broth, tomatoes, and squash and bring mixture to a gentle simmer. Cook 20 minutes, stirring occasionally.
  7. Add beans and simmer for 25 minutes, or until chili thickens, stirring occasionally.

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