Total Time
1 Hour 45 Mins
Yield
6 servings (serving size: about 1 1/2 cups)

Butternut squash adds slightly sweet flavor to this classic meatless chili. It's delicious as-is, but you can also add in some corn and bell peppers and substitute black beans for white beans, if you'd like.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.

Step 3

Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

framingham's Review

ChefDanielle
February 01, 2012
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.

NVV's Review

suchatreat
April 22, 2015
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.

jellybeangjs's Review

Belmont
November 26, 2011
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.

ChefDanielle's Review

jndgregory
January 22, 2010
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.

becca8's Review

crusnock
January 03, 2010
i made it just as the recipe stated and it was very good. nice flavor.

skkleander's Review

AJLSickau
December 22, 2011
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!

AlyBoudreau18's Review

Melissa R.
September 07, 2011
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!

jndgregory's Review

rcplvr
February 01, 2010
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.

ablood's Review

jdtri06
October 13, 2011
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.

AJLSickau's Review

AlyBoudreau18
November 14, 2012
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 :)