Name: Hearty Vegetarian Chili with Butternut Squash
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 - 6 servings
Cuisine: Mexican
Ingredients: 2 Tbsp olive oil; 1 large onion, chopped; 1 poblano chile pepper, seeded and chopped; 1 carrot, chopped; 1 ribs celery, chopped; 1 jalapeno, seeded and diced; 4 cloves garlic, minced; 1 Tbsp chili powder; 1 Tbsp paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; ½ tsp pepper; 2 cans whole tomatillos, drained and roughly chopped; 2 cups vegetable broth; 1 Tbsp Worcestershire sauce; 1 medium butternut squash, peeled and chopped; 8 oz Yukon Gold potatoes, peeled and chopped; 1 can white beans, drained and rinsed; 1 can pinto beans, drained and rinsed; ½ cup frozen corn, thawed; ¼ cup fresh cilantro, chopped; 3 Tbsp lime juice; aged Cheddar, shredded; sour cream; radishes, finely chopped; lime wedges; tortilla chips

Hearty Vegetarian Chili with Butternut Squash

Prep Time

15 min

Cook Time

1h 20 min

Yields

4 - 6 servings

A nice alternative to your typical chili, this vegetarian green chili is made with tangy canned tomatillos, poblano chiles and jalapenos.

Courtesy of Amanda Riva of The Hot Plate.

ingredients

Tbsp olive oil

large onion, chopped

poblano chile pepper, seeded and chopped

carrot, chopped

ribs celery, chopped

jalapeno, seeded and diced

cloves garlic, minced

Tbsp chili powder

Tbsp paprika

tsp ground cumin

tsp dried oregano

tsp salt

tsp pepper

cans whole tomatillos, drained and roughly chopped

cups vegetable broth

Tbsp Worcestershire sauce

medium butternut squash, peeled and chopped

oz Yukon Gold potatoes, peeled and chopped

can white beans, drained and rinsed

can pinto beans, drained and rinsed

cup frozen corn, thawed

cup fresh cilantro, chopped

Tbsp lime juice

aged Cheddar, shredded

sour cream

radishes, finely chopped

lime wedges

tortilla chips

Ingredient Substitution Guide

directions

Step 1

Heat oil in a Dutch oven or large saucepan set over medium heat. Add onions, poblano, carrot, celery, jalapeno, garlic, chili powder, paprika, cumin, oregano, salt and pepper. Cook, stirring, for 7 to 10 minutes or until vegetables are soften.

Step 2

Add tomatillos, broth and Worcestershire sauce, bring to a boil. Add butternut squash, potatoes, white beans and pinto beans. Simmer, stirring occasionally, for 1 hour or until vegetables are tender and chili thickens slightly.

Step 3

Stir in corn, cilantro and lime juice. Cook for 1 to 2 minutes or until heated through. Serve with Cheddar cheese, sour cream, radishes, lime wedges and tortilla chips.

Step 4

Note: For those who like their chili to pack a punch, replace chili powder with chipotle chili powder.

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Hearty Vegetarian Chili with Butternut Squash

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