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FitLiving Eats by Carly Paige - butternut-squash-chili-featured

Hearty Butternut Squash Veggie Chili (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.


Units Scale
  • 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


  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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