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Vegetarian Butternut Squash Chili

Vegetarian Butternut Squash Chili

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


  1. 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.
  2. Add all of the vegetable broth to the pot and bring to a rolling boil.
  3. Add beans, diced tomatoes with juice, butternut squash, and zucchini.
  4. Bring back up to a rolling boil and reduce to a simmer.
  5. Stir in seasonings.
  6. Cook for 20 to 30 minutes.
  7. Serve with tortillas or tortilla chips, if desired.
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