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Hearty Vegetarian Chili with Butternut Squash

Prep Time
15 min
Cook Time
1h 20 min
Yields
4-6 servings

There’s nothing more soul-warming than a big bowl of chili. A unique and tasty alternative to your typical chili, this vegetarian green chili is made with tangy canned tomatillos, poblano chiles and jalapeños for some added heat.

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ingredients

2
Tbsp olive oil
1
large onion, chopped
1
poblano chile pepper, seeded and chopped
1
carrot, chopped
1
rib celery, chopped
1
jalapeño, seeded and diced
4
cloves garlic, minced
1
Tbsp chili powder
1
Tbsp paprika
1
tsp ground cumin
1
tsp dried oregano
1
tsp salt
½
tsp pepper
2
cans whole tomatillos, drained and roughly chopped
2
cups vegetable broth
1
Tbsp Worcestershire sauce
1
medium butternut squash, peeled and chopped
8
oz Yukon gold potatoes, peeled and chopped
1
can white beans, drained and rinsed
1
can pinto beans, drained and rinsed
½
cup frozen corn, thawed
¼
cup chopped fresh cilantro
3
Tbsp lime juice
Shredded aged Cheddar
Sour cream
Finely chopped radishes
Lime wedges
Tortilla chips
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directions

Notes

For those who like their chili to pack a punch, replace chili powder with chipotle chili powder.

Step 1

Heat oil in a Dutch oven or large saucepan set over medium heat. 2. Add onions, poblano, carrot, celery, jalapeño, garlic, chili powder, paprika, cumin, oregano, salt and pepper. Cook, stirring, for 7 to 10 minutes or until vegetables soften.

Step 2

Add tomatillos, broth and Worcestershire sauce, and bring to a boil. Add butternut squash, potatoes, white beans and pinto beans. Simmer, stirring occasionally, for 1 hour or until vegetables are tender and chili thickens slightly.

Step 3

Stir in corn, cilantro and lime juice. Cook for 1 to 2 minutes or until heated through. Serve with Cheddar cheese, sour cream, radishes, lime wedges and tortilla chips.

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