What do you do when you have a bunch of veggies and don’t know what to make for dinner? Well, if you’re me, you start tossing a bunch of stuff in a pot to create a chili or soup. Tonight, I decided to go with a chili as I wanted something a bit hearty to eat. You could easily add meat to this chili, if desired, but it’s filling without the meat. It’s a great way to use up fall/winter squash. Because this is what I call a “dump” recipe, the measurements are approximate.
Vegetarian Butternut Squash Chili Recipe
- 1 medium onion (optional), diced
- 1 red, green, or yellow pepper (optional), diced
- 1 medium butternut squash, cubed
- 1 large zucchini, cubed
- 2 cans mixed beans, drained
- 2 cans diced tomatoes with juice
- 3 cups vegetable broth
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. garlic powder
- 1/8 – 1/4 tsp. cayenne pepper
- 1 tsp. cumin
- If you want to use onions and/or peppers in your chili, you’ll want to saute them in a large pot with a little vegetable broth until they are soft.
- Add all of the vegetable broth to the pot and bring to a rolling boil.
- Add beans, diced tomatoes with juice, butternut squash, and zucchini.
- Bring back up to a rolling boil and reduce to a simmer.
- Stir in seasonings.
- Cook for 20 to 30 minutes.
- Serve with tortillas or tortilla chips, if desired.