A simple but hearty vegetarian winter chili that has great flavor and texture! An easy way for your family to eat healthy!
My Grandma is one of the healthiest people I know. She is disciplined and eats the way all of 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 diet and 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. If Mac & Cheese is on the menu, you can bet it’s going to be her raved about Easy Homemade Baked Mac & Cheese!
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 soup for you, my very supportive readers! She’s given me so many recipes, I’ve decided to make a section dedicated to Grandma! I mean, let’s face it. My definition of healthy is Vegan Brownie Batter Oatmeal and her version of healthy is Homemade Vegan Tomato Soup. So if you want heart healthy recipes, be sure to check out Grandma’s new section called Grandma’s Recipes!
What You Need to Make Winter Vegetable Chili
- Vegetable Broth
- Carrots
- Onion
- Potato
- Tomato
- Black Beans
- Green Chili’s
- Squash
- Chili Powder
- Cumin
How to Make Winter Vegetable Chili
- Pour 14 ounces vegetable broth in a large sauce pan. (Or 14 ounces water with 2 tbsp vegetarian chicken seasoning)
- Chop 3 carrots, dice 1 onion, and 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 28 ounce can sliced tomato (Or 1 quart home canned tomatoes), 2 14 ounce cans of rinsed black beans, and 1 can green chili’s. (The green chili’s are optional)
- 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.
How to Know if Squash is Cooked for Chili
- 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.
For More of Grandma’s Recipes, Check Out:
For More Soup Recipes, Check Out:
Winter Vegetable Chili
Winter Vegetable Chili, a simple but hearty vegetarian winter chili that has great flavor and texture! An easy way for your family to eat healthy!
Ingredients
- 14 oz Vegetable Broth
- 3 Carrots
- 1 medium Onion
- 1 large Potato
- 28 oz Can Sliced Tomato
- 2 14 oz Cans Black Beans, Rinsed
- 1 can Green Chili's (Optional)
- 1 medium Butternut Squash
- 1 1/2 tsp Chili Powder
- 1 tsp Cumin
Instructions
- Pour vegetable broth in a large sauce pan.
- Chop carrots, dice onion, and add to the sauce pan.
- Cook for 8 minutes.
- Peel and chop potato and add to the pan. Cook for 5 minutes or until tender.
- Add sliced tomato, rinsed black beans, and green chili's if desired.
- Bring to a boil.
- Peel and chop squash and add to the pan.
- Stir in chili powder and cumin. Simmer until squash is done, but not overdone.
Notes
You can substitute the vegetable broth with 14 ounces water and 2 tbsp McKay's vegetarian chicken seasoning.
You can also you 1 quart of home canned tomatoes instead of a 28 oz can of sliced tomato.
