Butternut Squash Vegetarian Chili
Packed with veggies and delicious flavor, my Butternut Squash Vegetarian Chili is easy to make in the slow cooker or on the stovetop!
Ok guys, I am really excited about this one. I have always loved chili. Seriously. It’s one of those foods that just feels cozy and “homey.” It’s the perfect dish after a long day working or studying.
When it is able to be cooked in the slow cooker, even better!
I love coming home and immediately being hit with the warm, spicy aroma of my dinner before even having the chance to put down my bag and let my dog out.
But…you know me. I have to “zhuzh” up my food with some awesome veggies. By the way, I definitely had to Google how that word was spelled (zhuzh, not veggies…just to be clear). Did you know “zhuzh” is in the online Cambridge English Dictionary?!!
You learn something new every day.
ANYWAY.
Look at how many delicious veggies are in there!
My Butternut Squash Vegetarian Chili is just packed with butternut squash, zucchini, and summer squash.
But, my friends. I did not stop there. I also threw in fresh tomatoes instead of the standard canned variety. It saddened my husband that I used up the last of his treasured tomatoes, but I think it was worth it. It adds an additional layer of freshness to the chili.
You don’t miss the meat, thanks to red quinoa. This hero serves as the main protein source while giving it the texture you would expect from a meaty chili.
All in all, there are a whopping 4 servings of vegetables in this dish.
Yep. You read that correctly. So if you are trying to increase your daily veggie intake like I am, you have a winner here, my friend.
So pull up a chair, grab some crusty bread for dipping and enjoy a classic comfort dish for all the comfort and none of the guilt.
Virtual high five!
Butternut Squash Vegetarian Chili
Equipment
- slow cooker
Ingredients
- 2 ½ cups butternut squash chopped. About 11 oz
- 1 zucchini diced
- 1 summer squash diced
- 4 medium tomatoes diced
- 1 medium yellow or white onion chopped
- 1 ¼ cup black beans or one can
- 1 ¼ cup kidney beans or one can
- ½ cup red quinoa
- 2 cloves garlic minced
- 1 quart vegetable broth
- 1 tbsp ancho chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ¼ tsp cayenne pepper
- 2 tsp salt
- ½ cup cilantro chopped, tightly packed
- 3 tbsp olive oil only for stovetop
Toppings
- greek yoghurt or sour cream optional
- chopped cilantro optional
- bread optional
- tortilla chips optional
- chopped scallions optional
Instructions
Slow Cooker Instructions
- Add all ingredients except for the cilantro and toppings to the slow cooker. Stir until combined and cook on high for 6 hours or on low for 8 hours.
- Add the chopped cilantro then stir again and serve immediately. Finish with your favorite toppings and enjoy!
Stovetop Instructions
- Heat a large dutch oven on medium high heat. Once warm, add the olive oil and onions. Heat until the onions are almost translucent, a couple minutes. Add the minced garlic and continue to cook until fragrant.
- Add the remaining ingredients except for the cilantro and toppings. Cover and simmer on low heat for 30-45 minutes.
- Add the chopped cilantro then stir until combined and serve immediately. Finish with your favorite toppings and enjoy!
Video
Notes
Psst! Want a green smoothie recipe tailored to YOUR health goals? Design your own recipe using my FREE Perfect Green Smoothie Planner!