A delicious vegan dish! I used lentils instead of pinto beans, and black beans instead of kidney beans. I also used half the amount of oil and added 1-2 cups of frozen corn which I really recommend, it adds a little something extra good.
Very good meatless chili with a few minor changes. I used bottled roasted red peppers, 1/2 teaspoon crushed red peppers, 1and 1/2 teaspoons chili powder, 1/2 teaspoon smoked paprika, and 1 and 1/2 cups vegetable broth.
OMG!! Soooo good and easy I've made this several times. I added black beans instead of white and threw in some corn....wow.
This one's a keeper--and twice as good served with cornbread. I used slightly less crushed red pepper and both a green and a red bell pepper; turned out great. The squash was delicious in it. I'm going to add a tablespoon of soy next time for the umami.
Very tasty! It was filling with a side of cornbread. I didn't add the red pepper because my mom is sensitive to heat, but we added some later on individual servings. I also used a jar of roasted red peppers instead of charring my own. Squash was a good addition, too.
Delicious recipe! I would recommend for anyone who loves chili! I used red potatoes instead of butternut squash, and added a little more red pepper! It is delicious!
This recipe is great. I brought this chili to a potluck and was asked for the recipe. The amount of heat is perfect. My small children however didn't like it with the crushed red pepper, so when I prepare it for the family I make it without the red pepper and sprinkle some on my own dish.
this was outstanding - did not use bell peppers and used fire roasted garlic tomatoes but otherwise followed the recipe
Outstanding recipe. Great flavor - though I held back a little on the crushed red pepper. Glad I did, the heat gets you right in the back of the throat! Used black beans, cannellini and dark red kidney beans. Used half an acorn squash instead of butternut. Would definitely make this recipe again as we LOVE vegetarian chili :)
This recipe was delicious! I followed the recipe 100% and would not change a thing! I feel the butternut squash in this is what makes this recipe so yummy!
Meatless Mondays have become "what do I have in the pantry that I can throw together?" Mondays; and this recipe fit the bill. Used cannellini, black and chili beans. Had a nice spicy kick and was a new interesting use for butternut squash.
Solid recipe. Leftovers make great workday lunches. I make the following changes: 1-2 bell peppers (any color), not roasted (sauteed with the onion/zucchini); 1-2 zucchini in place of the butternut squash; and 1 1/2 tbs. of chili powder. I generally simmer it longer than the 45 minutes the recipe calls for.
I made this recipe because of the great ratings online. I wasn't sure about the butternut squash, but it is fantastic! I made a few changes...added an extra 15oz can of chopped tomatoes and 1/2 cup tomato paste to extend and thicken the sauce. I used 1 tsp chili powder in place of the paprika. I used pink beans in place of pintos (just my preference.) and more like 2 cups of the squash. You might want to cut back on the crushed red pepper. I added a dash of cayenne too. And my secret ingredient, right at the end--add 2 tsp. of honey. (Trust me) The chopped green onion on top is a must. Don't hesitate to try this one.
This is a great chili recipe! So flavorful, it's hard to believe it's completely vegetarian. I followed the recipe exactly, except I used bottled roasted bell peppers. Highly recommended!
Meh... It just tasted like a bunch of beans and butternut squash with some canned tomatoes. Bland, boring and unrewarding.
@Keiko123- Placing roasted peppers in a paper bag uses the steam from the hot peppers to make the charred skins easier to remove.
Best. Chili. Ever. Made it with the addition of approx 1 tsp coriander and it's just even slightly better depth of flavor. Also, I used garbanzo beans instead of pintos. Just as good either way.
This is a wonderful recipe just as it is! I make two kinds of chili every Christmas eve - and this is our vegetarian choice. Fantastic!
We loved this recipe! We added chili powder and 1 tsp of brown sugar. I'm not sure if it made a difference or not. I love the idea of adding zucchini instead of the butternut squash, although the squash was great. We are thinking of trying mushrooms instead of the squash next time, too, for a different twist.
I have made a very similar recipe many times and what I like most is that it's flexible and always turns out well. The one thing this one is missing is chili powder, 1-2 TBSP depending on your taste. I also use red, yellow or orange peppers (usually two of whatever kind I have)but have never roasted them. I just saute them with the onions and it's great. To Keiko - the purpose of putting the peppers in the bag is that the steam helps to remove the charred skin from the "meat" of the roasted pepper. It doesn't really have anything to do with enhancing flavor, and it does add quite a bit of time to the recipe so that's why I would't bother. I also switch out butternut squash for zucchini, I just prefer it...and use whatever beans you have/like. Top with a little RF cheddar and sour cream and there's dinner.
Definately a keeper..am marrying a vegetarian so this will go in the recipe book. The roasted peppers and squash were the things that made it awesome, and even the green onions on top. Only thing I wasnt sure of if it was red pepper powder or flakes so I went with the powder and used half the suggested amount then increased to taste. In the future when I make this I might be daring and add some chipotle. Served over brown rice. One question..does anybody know the purpose of putting the peppers in the bag for 15 minutes? I suspect it had to do with extracting more flavor?
I LOVE this recipe. I am vegetarian, and I did make a few changes. I used garbanzo and black beans instead of navy beans and pinto beans. I also don't like tomatoes, so i used a creamy tomato soup as the base. Butternut squash seemed like an odd ingredient, so I used zucchini instead. I added a little extra red pepper, and also some cayenne pepper for some heat. My final touch was sambar powder, which is similar to curry powder and can be found in any grocery store that carries Indian groceries.
This was fantastic. The only thing I did differently was to cut the amount of crushed red pepper to 1/2 teaspoon. It was very flavorful, thick and satisfying. This is my new favorite chili recipe and I will be making it often this winter. LOVED it.
According to me, my husband, and my in-laws, this is the BEST chili (not just vegetarian chili) we have ever eaten. It is so fresh, hearty and whomever said the flavor was 'exceptional' was spot on! I want a second serving everytime I eat it! Oh, and a tip, many grocery stores sell pre-diced butternut squash now! There are shortcuts - I made this (the second time) in an hour while cooking vegetarian empanadas and mexican rice at the same time!
I'm not sure why this is rated so high, it was just o.k and I have made way better vegetarian chili. Too much work for too little results, I will not be making this again.
This was very good. The onions were ready after about 12-13 minutes. I used acorn squash instead of butternut as I had one on hand (and it ended up being about 2 cups diced, so I just threw in the extra 1/2 cup); peeling & dicing it was somewhat time-consuming, but worth the effort, especially as the actual cooking requires relatively little attention. Served topped with a bit of sour cream and crumbled tortilla chips. Will definitely make this again.
The prep for this chili was a little time-consuming b/c of the red peppers and cutting the squash, but this is delicious! It's very hearty and has a ton of flavor
I co-own a small gym in northern NJ where each week we display a new recipe for our members as "recipe of the week". This recipe has received the best review from everyone that tried it. We love this chili!!! We make it regularly and always share with each other as it makes a lot! We also serve it with 0% fat greek yogurt instead of sour cream to reduce the calories.
Awesome!!!! Even my husband (who tends to criticize anything that has vegetarian in the title) loved this.
Deeply flavored and very satisfying. I made a huge batch and gave containers of this chili to two friends as comfort-food offerings for hard times, and both loved it.
This was really, really good chili. I made a large amount of it and gobbled it up. Very flavorful. You could probably decrease the crushed pepper if you don't like it too hot. You could also use whichever beans you have on hand, I used stewed tomatoes too which was fine. I would increase the butternut squash next time. I've had it for breakfast, lunch, and as a snack today. Delicious, flexible, and easy!!!
This chili is exceptionally good, and great as leftovers to reheat through the week.
This chili was super simple to make, and might I add, very hearty too. I used soy sauce instead of salt and added tofu for an extra kick. I definitely didn't miss the meat and I made a huge potful that I will freeze and save for later. The thicker the better, as I quote the previous reviewer. So glad my boyfriend got me this magazine subscription. Please try this recipe...you won't be sorry!
Awesome chili! The reviews are right on...very hearty, flavorful, and tasty. I made as is with one minor change...I'm allergic to pinto beans so substituted black beans. Also cooked about 5 min. longer at the end, seems to get thicker the longer you cook it and after you remove from heat (the sauce is not at all thin like a previous reviewer wrote). Served with jalapeno cornbread and salad. I'll definitely make this again.
Loved this recipe! My favorite store no longer carries the butternut squash ravioli I love, so I was looking for something else to make with it. This was a perfect choice!
The recipe was good and was easy to make. I don't understand why the directions indicate to slice the garlic instead of mince as you usually would. It seems odd to see large slices of garlic in the dish. The only negative I have is that the chili base is thin. I think I would reduce the amount of broth in the recipe and/or puree some of the beans to make it thicker.
This is the best chili ever, don't even miss the meat. It is loaded with flavor, and it very attractive. I love the butternut squash in it. A perfect meal for the winter, but I am sure I will enjoy in the summer too. Followed the recipe to a "t" except for not adding salt since we are watching our salt intake.
This is one of the best veggie chilis I have had.
This was a big hit. Flavors were very good
My son is a vegetarian and I made this for him. All the meat eaters in my family also loved it. I only added a chipotle pepper since I have them in the freezer, and substituted 2 14.5 ounce cans of diced tomatoes with jalapenos for the unsalted tomatoes since I also had them on hand. It was really easy and delicious and I will definitely make it again. I served it with cornbread.
I thought this was outstanding - I was actually unprepared for how flavorful it was and ate more than I intended! Since I had recently opened a jar of high quality, whole roasted red peppers I used two of those and skipped the fresh peppers stage. Otherwise I made this recipe exactly as stated, however, I did make it in my crockpot. I sauteed the onions and seasonings on top of the stove; then added them to the crockpot along with everything except the beans (and green onions). I set it on "low" and went to work. When I came home for lunch at 1:30 I added the beans. It was ready and delicious at 5:30. As someone who is trying to limit red meat, I will be making this often.
I made it as written with the exception of using organic chicken stock instead of the veg stock (store didn't carry organic veg stock). It takes more time than you think with the red peppers (especially if you've never done it before like me), and the onions will burn if you leave them on that heat for 15 minutes. However, the chili was delicious, and the time for roasting the peppers was worth it! I added some feta in addition to the green onions for serving, and thought that added a nice (and pretty) touch!
Our whole family loved it, especially the squash in it. I only used 1/2 tsp red pepper flakes ( I was worried about the kids) and it turned out very flavorful. I served it over spagetti with cheese on top for the kids, which was good but I really liked it the way recommended in the recipe even better. Really substantial meal with minimal calories. Will definitely make again.
i made it just as the recipe stated and it was very good. nice flavor.
Very good but I made a few additions. Used 3 cups of squash and 4 cups of broth/stock. I used 2 cups of red onion and added a stemmed, seeded, chopped jalapeno as well as a teaspoon of sriracha sauce, a teaspoon of garlic salt, and a couple extra dashes of cumin.