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–+ servings

Veggie Chili

Mild or WILD, this vegetable chili will keep you warm
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6 people
Course: Dinner, Lunch, PubGrub, Stew
Cuisine: American, Southwestern
Calories: 95
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups Butternut squash Peeled, cubed to 1/2"
  • 2 cans Beans Black, Red Kidney, Pinto or mix them up
  • 1 can Tomatoes with Chili You know the ones RoXXel
  • 1 ea Yellow Onion Peeled, Diced
  • 1-2 tbsp Neutral Oil
  • 3 cloves Garlic Peeled / Minced
  • 2 ea Poblano Peppers Washed, Stemmed, chopped
  • 2 ea Jalapeno Peppers Washed, Stemmed, chopped
  • 2 tbsp Chili Powder
  • 2 tsp Cumin Seed Toasted, ground
  • 1 tsp Mexican Oregano
  • 1 tsp Smoked Paprika
  • 1/2 tsp Black Pepper Coarse ground
  • 1-2 tsp Salt
  • 3 cups Vegetable Broth

Method
 

  1. Place a large stew pot over medium heat, add the oil and bring to a shimmer.
  2. Add the onions and sautee until they are translucent, soft, and start to take color
  3. Add the garlic and cook until fragrant.
  4. Add the peppers and cook until soft.
  5. Add the tomatoes, chili powder, cumin, paprika, salt, pepper, mix well to coat
  6. Add squash, beans, and enough stock to cover
  7. Stir and bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
  8. Fork test squash for texture.
  9. Adjust to desired thickness, adding stock to thin, simmering longer to thicken
  10. Taste, season, and balance flavor.

Nutrition

Calories: 95kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 1gTrans Fat: 1gSodium: 914mgPotassium: 545mgFiber: 4gSugar: 5gVitamin A: 11227IUVitamin C: 27mgCalcium: 91mgIron: 2mg

Notes

A very basic veggie chili.  One can do this with pumpkin, sweet potato, or other squashes.
Adjust the peppers and their number to match your desired spice level.  One can also include more black pepper for that special burn.

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