Spicy Butternut Squash Vegetarian Chili

Spicy Butternut Squash Vegetarian Chili

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You don't need meat to present a hearty chili! This sweet and savory recipe incorporates spicy flavors with tender bites of butternut squash.

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Time needed

15 min preparation + 6 hour cooking

Serving Size / Yield

8 servings

Ingredients

  • 1 T. vegetable oil
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 2 carrots, sliced and chopped
  • 3 cloves garlic, minced
  • 1 yellow bell pepper, chopped
  • 3 T. chili powder
  • 2 tsp. cumin
  • ½ tsp. crushed red pepper flakes
  • 1 (28 oz.) can crushed tomatoes
  • 2 (16 oz.) cans red kidney beans, rinsed and drained
  • 3 C. butternut squash, peeled and cubed
  • 1 ½ C. vegetable broth

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Directions

In a large skillet, heat oil and sauté onion, celery, and carrots. As they begin to soften, add in garlic and bell pepper. Once vegetables are tender, transfer to your crockpot. Add in remaining ingredients, stir well, and cook on low for 6 hours.

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