Winter-Vegetable Chili Recipe

Name: Winter-Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp olive oil; 1 large onion, coarsely chopped; 3 garlic cloves, thinly sliced; 1 red bell pepper, diced; 2 cups finely chopped cabbage (can use preshredded coleslaw mix); 1 tbsp unsweatened cocoa powder; 1 tsp chipotle chili powder; 1 lb butternut squash pealed and cut into 1 inch chunks; 1/4 cup tomato paste; 2 cups vegetable broth; 1 can (15 oz) red kidney beans, rinsed and drained; 1 can (15 oz) chickpeas, rinsed and drained; 1 1/2 tsp coarse salt; 1 1/2 cups frozen corn kernels, thawed; Avocado, tomato, and pickled jalapenos, for topping

Servings: persons

2 Tbsp olive oil
1 large onion, coarsely chopped
3 garlic cloves, thinly sliced
1 red bell pepper, diced
2 cups finely chopped cabbage (can use preshredded coleslaw mix)
1 tbsp unsweatened cocoa powder
1 tsp chipotle chili powder
1 lb butternut squash pealed and cut into 1 inch chunks
1/4 cup tomato paste
2 cups vegetable broth
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
1 1/2 tsp coarse salt
1 1/2 cups frozen corn kernels, thawed
Avocado, tomato, and pickled jalapenos, for topping

1
1. In a 5-quart pot, heat the oil on medium. Add the onion, garlic, and bell pepper and cook, stirring frequently, until the onion is golden brown and tender, about 10 minutes.
2
2. Stir in the cabbage and cook, stirring frequently, until it's wilted, about 5 minutes. Add the cocoa powder and chili powder; cook 1 minute. Add the squash and tomato paste and cook 1 minute.
3
3. Add the broth, beans, chickpeas, and salt and bring to a boil. Reduce to a simmer, cover, and cook until the squash is tender, about 30 minutes. Stir in the corn and heat through, about 3 minutes longer. Serve topped with avocado, tomato, and jalapenos.

1396

kcal

Calories

105

Fat

101

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 15 ingredients. The key ingredients include: 2 Tbsp olive oil, 1 large onion, coarsely chopped, 3 garlic cloves, thinly sliced, 1 red bell pepper, diced, and more.

Yes, Winter-Vegetable 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.

Winter-Vegetable Chili

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