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Chili Recipe (Vegetarian)

It was a weekend of football watching. Football needs chili! Am I right or am I right?

Okay, I take that back. I didn’t watch one minute of football. My Chiefs are out so the season is over for me. And it was actually warmer here this weekend. Not need for hot soup. I wanted enchiladas , but OMG Becky wanted chili. (Sassy had abandoned us for the weekend. She had been invited to attend an out-of-town church conference for middle school kids as a Junior Guide. She was very excited and honored to be asked! She got back yesterday and said it was an amazing experience.)

This has been my go-to chili recipe for years now. It’s hearty, it’s tasty, and even meat eaters will enjoy it. This chili would be a perfect addition to your Super Bowl party!

chili recipe vegetarian

Chili (Vegetarian)

Total Time: 1 hour, 50 minutes ¦  Prep Time: 10 minutes  ¦  Cook Time: 1 hour, 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 (10 oz) frozen butternut squash (cubed), thawed
  • 1 (28 oz) can petite cut tomatoes, diced, with zesty jalapenos
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (15 oz) can dark red kidney beans, drained & rinsed
  • 12 oz water
  • 1 tablespoon cocoa powder
Optional Toppings
  • Shredded cheddar cheese
  • Sour cream

Directions

  1. Heat a large pot over medium heat. Add oil to coat. When oil ripples, add chopped onion and diced pepper. Saute for 3 minutes. Add garlic; cook stirring for another minute.
  2. Add chili powder, cumin, cayenne pepper, salt. Stir in squash, tomato, and beans. Bring to a simmer.
  3. Reduce heat to low. Cover and simmer for 60 minutes.
  4. Uncover and cook for another 30 minutes.
  5. Stir in cocoa power. Cook for 10 minutes more.
  6. Serve hot with desired toppings. Serves 8.

Serving Size = 1 cup. Weight Watchers Smart Points = 3 points.