Hearty Butternut Squash Veggie Chili Recipe (vegan/gluten-free)

This Butternut Squash Veggie Chili is a great option if you’re looking for a satisfying and healthy meal for the cooler fall months.

Butternut squash is a favorite fall seasonal vegetable of mine and this chili is flavored with cinnamon to give it that extra fall kick. Serve it plain or over a sweet potato for a loaded baked potato meal!

Butternut squash is one of my favorite fall vegetables. Well, that and pumpkin, but they are essentially the same thing since they both come from the squash family, right?

I have a major sweet tooth (like many others out there!) and tend to crave sweeter vegetables, which is why the fall season is my favorite as far as flavors and seasonal produce are concerned. All of the different kinds of squashes, sweet potatoes, apples, pomegranates… it seems like fall is the season of sweet and I’m totally okay with that!

When I think of fall, I tend to think soups and chilis. They are warming foods that make us want to just curl under a blanket with. Oh wait, is that just me?

Butternut Squash Veggie Chili Hits All the Flavors of Fall

This recipe for Butternut Squash Veggie Chili highlights the flavors of fall through the butternut squash and cinnamon. It also has the traditional flavors and spices of chili so that if you’re making it for someone, say, who has a picky palate, it won’t throw them too much off their game.

Did you know that 1 cup of beans provides 41 grams of protein?!

When talking about plant-based foods, protein is the number one nutrient brought up as a source of concern for those who are skeptical. But I can assure you that with this steaming bowl of hearty soup, you’re not only getting plenty of protein, but fiber and other nutrients to keep your body energized, your mind clear and leaving you feeling healthier from the inside out.

There’s also a secret ingredient in there that is a powerful anti-inflammatory food. Can anyone guess? Turmeric!

This chili can be made from start to finish in under 45 minutes (most of that time it’s just sitting on the stove), which makes it a great meal for those busy week nights. If you’re really short on time, do yourself a favor and spend the extra pennies for the pre-chopped butternut squash!

Hearty Butternut Squash Veggie Chili (Vegan & Gluten-Free)

• Author: FitLiving Eats by Carly Paige
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 1x

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Description

This Butternut Squash Veggie Chili is a great option if you’re looking for a satisfying and healthy meal for the cooler fall months.

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Ingredients

Units USM Scale 1x2x3x

• 1 Tablespoon olive oil
• 1/2 cup chopped onion
• 1 jalapeno, seeded and diced
• 2 cloves garlic, minced
• 1 cup butternut squash, peeled and cubed
• 1 Tablespoon chili powder
• 1/2 Tablespoon cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 15 oz. can crushed tomatoes
• 1 15 oz. can red kidney beans, rinsed and drained
• 1 15 oz. can black beans, rinsed and drained
• 2 cups vegetable broth

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Instructions

1. Heat a large soup pot over medium heat.
2. Add the olive oil, onion, jalapeño, garlic and butternut squash.
3. Saute for about 5 minutes or until the onion is translucent and the squash starts to soften.
4. Add the chili powder, cumin, turmeric, salt and cinnamon and stir for about 1 minute.
5. Add the tomatoes, beans and vegetable broth and bring to a boil.
6. Simmer for 30 minutes or until the butternut squash is fork tender.

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