Butternut Squash & 4 Bean Chili

Butternut Squash & 4 Bean Chili

Course: Main Course
Keyword: chili, vegetarian


  • 1 Tbsp extra-virgin olive oil
  • 3 cups chopped onion
  • 1.5 cups chopped carrots
  • 3 large garlic cloves minced
  • 4 cups low-sodium vegetable broth
  • 3 cups diced butternut squash or pumpkin
  • 1 28 ounce can crushed tomatoes
  • 4 15 ounce cans beans (I used black pinto, cannellini and red beans)
  • 3 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper optional
  • For toppings: diced onion cotija cheese, roasted pumpkin seeds


  • Heat oil in large pot over medium-high heat. Add onion and
    cook, stirring often, until it starts to brown (~5 min). Reduce heat
    to medium. Add carrot and continue cooking, stirring often, until
    the vegetables are soft (~4-5 more min).
  • Add garlic and continue to cook for an additional minute.
  • Next, stir in broth and bring to a boil over high heat. Add squash,
    tomatoes, beans, chili powder, cumin, cinnamon, salt, and
    cayenne. Cover and return to a boil.
  • Reduce heat to maintain a gentle simmer and cook, uncovered,
    until the squash is tender, about 30 minutes.
  • Serve garnished with onion, cheese, and pumpkin seeds if