The Best Vegetarian Chili
This warm and hearty chili is packed with delicious and nutritious ingredients, including butternut squash, black beans, lentils, and more!
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!
Tried this recipe?Let us know how it was!