Menu

Butternut Squash Chili

You won’t even miss the meat in this hearty vegetarian chili.

Hands-on Time: 25 min. | Total Time: 60 min. | Serves: 8 | Difficulty: Easy

Ingredients:
  • 1½ lbs. Brussels sprouts, trimmed and cut in half or quarters if large
  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 Tbsp. minced garlic
  • 1 red bell pepper, chopped
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. tomato paste
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • ½ tsp. ground cayenne pepper
  • 1 can (28 oz.) diced tomatoes with juices
  • 4 cups vegetable broth
  • 2 cans (15 oz.) black beans, drained and rinsed
  • 1 butternut squash, peeled and diced (about 3 cups)
Directions:
  1. In a 4 quart pot over medium heat add oil, onion, garlic, pepper, salt and pepper. Cook 2-4 minutes until softened. Add tomato paste, cocoa powder, chili powder, cumin and cayenne; cook 1-2 minutes.
  2. Add tomatoes, broth, black beans and butternut squash; bring to a boil and reduce heat to low. Cover and simmer about 30 minutes or until squash is tender; adjust seasoning to taste. Garnish as desired.
  3. Refrigerate leftovers.

View Party Plan: Fall Flavors