A Dash Of Wholesome

Un Soupçon de Bien-être

FALL VEGETARIAN CHILI

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Fall is here and there is nothing better than a warm bowl of chili at the end of a cool day. This fall vegetarian chili has some added butternut squash which give the chili a subtle sweet taste and delicious texture.

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FALL VEGETARIAN CHILI

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 6 to 8 servings
Author Véronique – adashofwholesome.com

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 large carrot, chopped
  • 4 cups butternut squash, peeled and cut into 1/2 inch cubes
  • 1 to 1 1/2 tsp. Himalayan pink salt
  • 2 garlic cloves, finely chopped
  • 2 tbsp. chili powder
  • 2 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • Pepper to taste
  • 1 can diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 2 cup vegetable broth
  • 2 cups corn, fresh, frozen or canned will work
  • 1 tbsp. maple syrup
  • 1/2 cup cilantro, chopped
  • Juice of one lime, approximately 3 tbsp.

Instructions

  1. In a heavy-bottomed pot or aDutch oven over medium heat, warm the olive oil and add the chopped onion, bell pepper, carrot, butternut squash and ½ teaspoon of the salt. Stir and cook, stirring occasionally for 5 minutes or until the onion is translucent.

  2. Add the garlic, chili powder, cumin, smoked paprika, oregano and pepper. Cook until fragrant while stirring constantly, about 1 minute.

  3. Add the diced tomatoes, the drained black beans and red kidney beans, vegetable broth, corn and maple syrup.Stir to combine and bring up to a gentle simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 1hour.

  4. After the full hour, the butternut squash cubes should be nice and tender. Using the back of a wooden spoon, mash some of the squash cubes on the side of the pot and stir well.Mashing some of the butternut squash will help thicken your chili.

  5. Remove the chili from the heat and stir in the chopped cilantro and lime juice. Add additional salt to taste, if needed. The amount of salt will vary depending on the salt level of the broth used.

  6. Serve with garnishes of your choice and enjoy.

  7. This chili will keep well in the refrigerator for a few days or you can freeze it for longer storage.