I have a wonderful friend who is a Vegetarian and I keep promising to create a special recipe just for her. But what finally pushed me to get moving were 2 other friends of mine, also Vegetarians who were recovering from that nasty flu virus and I wanted to make something both nutritious and tasty for them. And this is what I came up with. I was delighted and surprised with how delicious it turned out! Full of flavor and “meaty” vegetables. Spicy with just a touch of heat. Even my meat eating Sparky gave it a 2 thumbs up!
This is what we’ll need. Or….at least most of what we’ll need. Apparently the Carrots were too shy to have their pictures taken. 😉
Ready? Let’s build us a pot of vegetarian delight!
Vegetarian Butternut Squash and Carrot Chili
- 1/4 Cup Canola Oil
- 1 medium Zucchini quartered and sliced 1/4 inch thick
- 2 medium Carrots sliced 1/4 inch thick
- 4 Cups Butternut Squash peeled and cut into 1 inch cubes
- 1 Cup diced Red Onion
- 1 Cup diced Green Pepper
- 1 15 oz can Light Red Kidney Beans rinsed and drained
- 1 15 oz can Garbanzo Beans rinsed and drained
- 1 28 oz can whole Tomatoes crushed by hand
- 1-1/2 TBSP minced Garlic about 5 large cloves
- 3 TBSP Chili Powder use a good quality. It does make a big difference!
- 2 Tsp ground Cumin
- 2 Tsp Salt
- 1/2 Tsp ground Black Pepper
- 1 Tsp Cocoa Powder my "secret" ingredient
- 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.
- Prep all the other Vegetables in advance to make putting together easier.
- 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.
- Add the Butternut Squash and cook and stir another couple of minutes.
- 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.
- Stir in the Chili Powder, Cumin, Cocoa Powder, Salt and Pepper.
- 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.
- 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!
- 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!
- 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!
- Journey on! Hugs and much love from me, Karen, TJG
Sharon Paz says
This looks so good Karen. I just printed this recipe out…I will be making it this weekend along with my vegetarian stuffed peppers. I replace ground beef with Morningstar vegan crumbles….delish.
Karen Giebel says
I was so surprised at how wonderful this turned out! Really delicious and I hope you like it.
Penny McCurdy says
Looks delishous! I copied this one down! As always you have the best recipes and can’t wait to try it and share with vegetarians in my family.
Karen Giebel says
Thank you Penny! I hope you enjoy it. I truly was surprised at how delicious it turned out!