Winter Vegetable Chili Recipe

Name: Winter Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons olive oil; 1 (4 ounce) canmild chopped chilies; 1 medium butternut squash, peeled and cut into 3/4 inch cubes; 2 medium carrots, diced; 1 medium onion, diced; 3 tablespoons chili powder; 1 (28 ounce) can plum tomatoes; 1 cup vegetable broth; ¼ teaspoon salt; 2 (15 ounce) cans black beans, rinsed and drained; ¼ cup fresh cilantro, chopped; 4 tablespoons sour cream

Servings: persons

4 teaspoons olive oil
1 (4 ounce) canmild chopped chilies
1 medium butternut squash, peeled and cut into 3/4 inch cubes
2 medium carrots, diced
1 medium onion, diced
3 tablespoons chili powder
1 (28 ounce) can plum tomatoes
1 cup vegetable broth
¼ teaspoon salt
2 (15 ounce) cans black beans, rinsed and drained
¼ cup fresh cilantro, chopped
4 tablespoons sour cream

1
In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil.
2
Add butternut squash and cook, stirring occasionally, until golden; remove.
3
In same pan heat 2 more teaspoons olive oil; cook carrots and onion until well browned.
4
Stir in chili powder; cook 1 minute, stirring.
5
Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling.
6
Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.
7
Stir in black beans and butternut squash; over high heat, heat to boiling.
8
Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens.
9
Stir in cilantro.
10
Serve with sour cream, if desired.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 teaspoons olive oil, 1 (4 ounce) canmild chopped chilies, 1 medium butternut squash, peeled and cut into 3/4 inch cubes, 2 medium carrots, 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.

That's it — enjoy your meal!

Winter Vegetable Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions