Vegan Butternut Squash Chili
This vegan butternut squash chili is one of the best cozy dinner recipes for fall and winter. It features squash, beans, tomatoes, onions, and a flavorful chili sauce.
Servings 8
Calories 204kcal
Cost $.58 per serving
Equipment
Ingredients
- 1 tbs olive oil
- 1 small onion chopped
- 3 stalks celery
- 1 clove garlic crushed
- 1 1/2 lb butternut squash (or other winter squash)
- 4 cups cooked pinto beans (rinsed if using canned beans)
- 28 ounce can diced tomatoes
- 2 cups broth
- 2 tsp chili powder
- 1 tsp cumin
- 2 tsp salt
Instructions
- In a large pot, sauté the onion and celery in the olive oil until soft. Add the garlic and cook for another 30 seconds.
- Chop the squash into bite-sized pieces and add it to the pot.
- Stir in the remaining ingredients and simmer for 30 to 40 minutes, until all the vegetables are soft. If you don’t want your beans to be mushy, add them during the last few minutes of cooking.
- Serve warm with brown rice or cornbread.
Video
Nutrition
Calories: 204kcal | Carbohydrates: 39g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 973mg | Potassium: 899mg | Fiber: 11g | Sugar: 6g | Vitamin A: 9440IU | Vitamin C: 29mg | Calcium: 120mg | Iron: 4mg
