Hearty Vegetarian Chili with Butternut Squash

  • prep time15 min
  • total time 95 min
  • serves 4 - 6

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.

413 Ratings
Directions for: Hearty Vegetarian Chili with Butternut Squash


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


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.

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.

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.

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

See more: Beans, Dinner, Main, Mexican, Potatoes, Vegetables, Vegetarian


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