Vegetarian Butternut Squash and Carrot Chili
Made with high protein beans, meaty Butternut Squash and Carrots, this is one delectable Vegetarian Chili. So good you’ll never notice it is meat free.
Servings Prep Time
8servings 30Minutes
Cook Time
45Minutes
Servings Prep Time
8servings 30Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. Cut the peeled Butternut Squash into approximately 1 inch cubes. To make it easy, I cut the neck off the bulb of the squash, stood it on it’s flat end and pealed it with a sharp knife.
  2. Prep all the other Vegetables in advance to make putting together easier.
  3. Add the Canola Oil to a large Kettle over medium heat. Add the Onions, Peppers and Carrots. Saute’ for a few minutes. The Carrots are hard and need a head start on the other veggies.
  4. Add the Butternut Squash and cook and stir another couple of minutes.
  5. Add the chopped Zucchini and the Garlic and give it all a good stir. I wait to add the Garlic until this point to avoid burning it.
  6. Stir in the Chili Powder, Cumin, Cocoa Powder, Salt and Pepper.
  7. Add the hand crushed Tomatoes, Kidney Beans and the Garbanzo Beans. Raise the heat and bring the Kettle to a boil. Then reduce the heat to a simmer and let it cook for another 45 minutes until all the vegetables are tender and the Chili has slightly thickened.
  8. Serve your Chili hot with maybe a nice wedge of Cornbread and you have a soul warming meal just perfect on a cold winter day!
  9. Thanks for stopping by today. I truly appreciate your friendship! Old man winter continues to rule up here in the mountains of Northeast Washington State and our temperatures have remained well below zero for almost a week. A meal like this warming Chili sure hits the spot!
  10. As we continue on our journey through life I wish you the joy each season of the year presents us, but I am truly hoping Spring arrives soon!
  11. Journey on! Hugs and much love from me, Karen, TJG

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