Butternut Chili

Enjoy a big bowl of this warming and satisfying chili. By big we mean whatever amount will make you completely satisfied. That’s one of the best parts about eating whole, plant-based foods. You eat until you’re satisfied!

Thanks to something called fiber, you won’t find yourself overeating a dish full of veggies and whole grains. With the standard American diet, eating a larger volume of food often leads to weighing more. This is because processed foods and animal products are full of calories and lacking in nutrients. Case in point, as Lay’s Potato Chips says “You can’t eat just one.” What an honest advertising campaign. These chips are designed by highly paid individuals to be addictive!

On the other hand, whole, plant-based foods are full of nutrients and low in calories. With plant foods, you can eat more and weigh less!

This fiber-rich chili also makes a perfect crock-pot meal. It holds up well to the low and slow heat. We tested this out recently and it was a big hit at a recent party. The flavor only improves with this cooking method. Simply throw all ingredients in a crock-pot and cook on low for 8 hour or high for 4 hours.

We used this Vegetable Chopper to speed up the chopping process. *Note this is an affiliate link.

Plant-Based Butternut Chili

Butternut squash, beans, zucchini and spices come together to create a satisfying chili. Great for cooking on the stove-top or in a crockpot.

5 from 2 votes

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Course: Main Course, Soup

Cuisine: American

Keyword: Butternut Squash, Chili

Cook Time: 1 hour hour

Servings: 6

Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 jalapeno, finely diced
• 2/3 cup dry red wine
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/8 tsp cinnamon
• 1 can diced tomatoes
• 1 can kidney beans, no salt added
• 4 cups butternut squash, 1/2 inch cubes (about 1 medium squash)
• 2 cups water
• 1 small zucchini, diced
• 2 T fresh cilantro leaves optional

Instructions

• Heat a large dutch oven over medium-high heat. Add 2 tablespoons of water along with the onion and bell pepper. Saute for 2 minutes, stirring constantly. 
• Add garlic and jalapeno and saute for 2 minutes, stirring constantly. Add water as needed, 2 tablespoons at a time. 
• Add wine and let cook, while stirring, for 2 minutes longer. 
• Add all remaining ingredients except zucchini and cilantro, reduce heat to low, cover and let simmer for 30 minutes. 
• Add zucchini and let simmer for 15-20 minutes longer, or until zucchini is soft. 
• Serve topped with cilantro leaves (optional). 

Notes

We used the entire, un-drained, can of beans since they were "no salt added." If you drain/rinse your beans, add another 1/2 cup of water.

Cooking time will vary, based on the size of your butternut squash cubes.

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