A simple but hearty vegetarian chili packed with flavor! A healthy meal for your family!

Vegetarian Chili with Butternut Squash and Black Beans

My Grandma is one of the healthiest people I know. She is disciplined and eats the way all of us wish we ate. Her mind and body are equally healthy. Grandma is in her mid-80’s and looks and acts like she’s in her 60’s. She has preserved her health with a well-balanced lifestyle.

Grandma starts every day in prayer and studies the Bible. She actively chases her great-grandchildren all day, keeps hydrated, has a healthy social life, and has a vegetarian diet with limited dairy.

Grandma doesn’t eat processed food, except for the occasional meat substitute. She limits her sugar and makes everything homemade.

And she always makes hay while the sun shines. She isn’t one to sit around. If she has spare time, she is in the kitchen making extra food for the freezer. She is always, and I mean always, prepared. She and my Mom can and freeze enough food for an army!

Grandma made this Vegetarian Butternut Squash & Black Bean Chili for you, my very supportive readers! She’s given me so many recipes, I’ve decided to make a section dedicated to Grandma! You can find it here.

Some of our favorite recipes of hers are Homemade Baked Mac & Cheese, Homemade Oatmeal Bread, Homemade Fluffy Biscuits, and Saucy Vegetarian Meatballs!

What You’ll Need:

• 1 3/4 cups Vegetable Broth
• 3 Carrots, Sliced
• 1 Onion, Diced
• 1 large Potato, Cubed
• 1 (28 oz) can Stewed Tomatoes
• 2 (14 oz) cans Black Beans, Rinsed
• 1 medium Butternut Squash, Cubed
• 1 1/2 tsp Chili Powder
• 1 tsp Cumin

How to Make Vegetarian Butternut Squash & Black Bean Chili

• Pour 1 3/4 cups vegetable broth in a large sauce pan over medium heat.
• Slice 3 carrots and dice 1 onion. Add to the sauce pan.
• Cook for 8 minutes.
• Peel and chop 1 large potato and add to the pan. Cook for 5 minutes or until tender.
• Add 1 (28 oz) can stewed tomatoes and 2 (14 oz) cans of rinsed black beans.
• Bring to a boil.
• Peel and chop 1 medium butternut squash and add to the pan.
• Stir in 1 1/2 tsp chili powder and 1 tsp cumin. Simmer until squash is done, but not overdone. You should be able to easily stick a fork in the squash without it falling apart. If it falls apart it is too overdone for chili.

More Chili & Soup:

• Vegetarian Chicken Noodle Soup
• Vegetarian Chili
• Minestrone Soup
• Vegetarian Beef Stew
• Vegetarian Potato Corn Chowder
• Vegan Tomato Soup
• Vegetarian White Bean Chili
• Cheesy Potato Soup

Continue to Content

Vegetarian Butternut Squash & Black Bean Chili

Print

Vegetarian Butternut Squash & Black Bean Chili, a simple but hearty vegetarian chili packed with flavor! A healthy meal for your family!

Prep Time 45 minutes

Total Time 45 minutes

Ingredients

• 1 3/4 cups Vegetable Broth
• 3 Carrots, Sliced
• 1 Onion, Diced
• 1 large Potato, Cubed
• 1 (28 oz) can Stewed Tomatoes
• 2 (14 oz) cans Black Beans, Rinsed
• 1 medium Butternut Squash, Cubed
• 1 1/2 tsp Chili Powder
• 1 tsp Cumin

Instructions

1. Pour vegetable broth in a large sauce pan over medium heat.
2. Slice carrots and dice onion. Add to the sauce pan.
3. Cook for 8 minutes.
4. Peel and chop potato and add to the pan. Cook for 5 minutes or until tender.
5. Add stewed tomatoes and rinsed black beans.
6. Bring to a boil.
7. Peel and chop butternut squash and add to the pan.
8. Stir in chili powder and cumin. Simmer until squash is done, but not overdone. You should be able to easily stick a fork in the squash without it falling apart. If it falls apart it is too overdone for chili.