Butternut Squash Vegetarian Chili Recipe

Name: Butternut Squash Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili; 1/2 Chopped sweet onion; 5 stalks Chopped celery; 1 Butternut squash cut into small chunks; 4 Cloves of garlic, minced; 1 1/2 ounces Jalapenos , 1 chopped deseeded, 1/2 sliced seeds left in; 1 quart Crushed or stewed tomatoes (depending on how chunky you like it); 15 ounces Tomato sauce; 1 Chopped, deseeded green bell pepper; 1 pinch Salt; 1 pinch Pepper; 2 tablespoons Chili powder; 1 tablespoon Cumin; 1 dash Cinnamon; 2 tablespoons Avocado oil or olive oil; 30 ounces Canned kidney beans (if using dried prepare beans seperately); Garlic toast; Crusty bread, sliced; Garlic gloves, peeled; Olive oil

Servings: persons

Chili
1/2 Chopped sweet onion
5 stalks Chopped celery
1 Butternut squash cut into small chunks
4 Cloves of garlic, minced
1 1/2 ounces Jalapenos , 1 chopped deseeded, 1/2 sliced seeds left in
1 quart Crushed or stewed tomatoes (depending on how chunky you like it)
15 ounces Tomato sauce
1 Chopped, deseeded green bell pepper
1 pinch Salt
1 pinch Pepper
2 tablespoons Chili powder
1 tablespoon Cumin
1 dash Cinnamon
2 tablespoons Avocado oil or olive oil
30 ounces Canned kidney beans (if using dried prepare beans seperately)
Garlic toast
Crusty bread, sliced
Garlic gloves, peeled
Olive oil

1
["Heat skillet to medium, add oil to pan once hot. Throw in chopped onion, garlic, celery, butternut squash, bell pepper and chopped deseeded jalapeno. Add pinch of salt.
2
Cool until veg has started to soften*
3
Toss cooked veg into your slow cooker and the rest of the ingredients except the beans.
4
Set your slow cooker on high for about 4 hours or low for about 7-8 hours. I like all the veg to be cooked down and everything to be a nice melded together consistency. ( a good indicator is when the sliced jalapenos look pale and translucent.)
5
Add prepared kidney beans and cook for an additional 20 minutes.
6
*you don't have to do this step but I don't like much crunch to my veg and this cuts down on slow cooker time. If you want to skip this step just chuck all the ingredients in the slow cooker and walk away. You can also use a Dutch oven for this and cook time will vary but flavor will not.", "Take your nice loaf of crusty bread, slice and lay on a baking sheet. Rub each slice with a clove of garlic (get every last nook and cranny), drizzle with olive oil and bake in the oven at 350 degrees F for about 8- 10 minutes or until desired brown-ness.", "Fill up your bowl and top with sliced avocado, chopped cilantro, sour cream or nothing! Have sweatpants and bunny slipper on deck."]

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Chili, 1/2 Chopped sweet onion, 5 stalks Chopped celery, 1 Butternut squash cut into small chunks, and more.

Yes, Butternut Squash Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Vegetarian Chili

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