This vegetarian chili has the perfect texture and taste. This cozy dish is made with butternut squash, black beans, lentils and a blend of other vegetables. Give this recipe a try and don't forget to leave a review!
Not only is this vegetarian chili warm and hearty, it's healthy and packed with protein and fiber!
This was inspired by my White Chicken Chili on this site, I make it all the time and wanted to add a nice vegetarian chili into the mix!
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Ingredients
- Butternut squash
- Carrots
- Celery
- Bell pepper
- Onion
- Jalapeño
- Canned diced tomatoes
- Canned black beans
- Lentils
- Vegetable broth
- Garlic
- Olive oil
- Chili powder
- Cumin
- Smoked paprika
- Cayenne
- Salt
- Pepper
- Suggested toppings: sour cream, shredded cheese, avocado, tortilla strips, cilantro, diced onion
See recipe card for quantities.
Instructions
- Step 1: Heat olive oil in a large pot on medium heat. Then, add in butternut squash, carrots, bell pepper, celery, onion, jalapeño, and garlic. Stir occasionally until vegetables are tender, about 15-20 minutes.
- Step 2: Next, add in all seasonings and stir to coat veggies. Cook, stirring occasionally, for 5 minutes.
- Step 3: Add in diced tomatoes, broth, black beans, and lentils. Bring to a simmer and let cook for 30 minute.
- Step 4: Use immersion blender, blending until chili is your desired texture. Or, use a blender to lightly blend the soup until it reaches desired texture.
Diets this recipe fits
- Gluten free
- Vegetarian
- Vegan - Note, some of the recommended toppings are not vegan, but the dish itself is
Variations
- Less spicy - if you're extra sensitive to spice, leave out the jalapeño. You can also reduce the cayenne in the recipe if you're concerned about spice!
Storage
Store vegetarian chili in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
Top Tip
When blending the chili, I try to make it a typical chili texture. For example, I still want some of the beans whole and some small chunks of veggies, I don't blend until smooth.
Related
Looking for other recipes like this? Try these:
The Best Vegetarian Chili
Ingredients
- 3 cups cubed butternut squash about ½ of a medium butternut squash
- 2 medium carrots diced
- 2 ribs celery diced
- 1 medium bell pepper diced
- 1 medium onion diced
- 1 medium jalapeño seeded and diced
- 4-6 garlic cloves minced
- 2 tablespoon olive oil
- 2 tablespoon chili powder
- 2 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne
- ½ teaspoon salt
- ½ teaspoon pepper
- 28 oz canned, diced tomatoes
- 1 ½ cups vegetable broth
- 2 15 oz cans black beans drained and rinsed
- 2 cups cooked lentils
- salt and pepper to taste
- Optional for topping: Shredded cheese, sour cream, tortilla strips, avocado, diced onion, cilantro
Instructions
- Heat olive oil in a large pan over medium heat.
- Add butternut squash, carrots, celery, bell pepper, onion, jalapeño, and garlic. Cook, stirring occasionally, until vegetables are tender (about 10-15 minutes).
- Mix in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir for about 1-2 minutes.
- Add tomatoes, broth, beans, and lentils to pot. Bring to a simmer. Stir occasionally, keeping at a simmer, for 30-45 minutes.
- Salt and pepper to taste.
- Ladle into soup bowls and add toppings of choice!
Cynthia Becker says
Can this be made in a slow cooker?
Kenzie says
Hi! Unfortunately I have never tried so I can't give instructions on how to make it in a slow cooker!