This chili is perfect for Meatless Monday, especially when you make it on Sunday! Chili, like pasta sauce, just gets better with time. The flavors have time to meld together and get real friendly with each other. When dinner time rolls around Monday evening, whip up some cornbread muffins while the chili is reheating, toss together a salad and dinner is on the table before your gang of starving whippersnappers can ask “What’s for dinner?”
We invited our friend Susan over for dinner and she asked me, “Did I mention I’m not eating meat anymore? Will that be a problem?” No, it’s not a problem around here. We love vegetables and often have a completely vegetarian meal without even thinking twice about it. The weather is chilly and rainy now and that always makes me crave some chili and cornbread. I eat according to the weather. It needs to be cold or at least cool for soups, stews and chili and when the weather is warm then grilled food, salads and dining al fresco is the only way to go.
Since we are skipping the meat, I thought nice, bright orange chunks of butternut squash would be a fun addition to the chili. The squash is a little sweet and so are the red bell peppers which is a lovely counterpoint to the subtle heat from the chili spices. This is a mild, kid friendly chili so if you like your chili on the wilder side, like I do, then top it with some crema kicked up with Sriracha, smoked paprika, and cumin. Everyone will be happy with the heat level of their chili! Crumble some cornbread into the chili and dig in! A perfect end to a rainy day.
Piles of veggies make a thick and hearty vegetarian chili. You will never miss the meat!
Heat a Dutch oven over medium heat. Add oil to pan and swirl to coat. Add onion and cook for 5 minutes, stirring occasionally.
Stir in cumin and next 4 ingredients (through garlic). Cook for 2 minutes to bring out flavor of the spices, stirring frequently.
Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20-25 minutes, stirring occasionally, until squash is soft.
Rinse and drain the beans to remove the extra salt and the slimy liquid. Fresh clean beans are the flavor we are looking for and rinsing them removes that canned taste.
Add beans to the pot. Love all the colors and depth of flavor in this chili!
Simmer for 10 minutes or until slightly thick, stirring occasionally.
Add the lime juice and chopped cilantro. Stir to combine.
Serve with sliced green onions, chopped cilantro, sour cream or Greek yogurt, grated cheese in bowls. Make some cornbread and a green salad for a perfect dinner!
- 1 red bell pepper, medium dice
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 teaspoon tamari (GF) or soy sauce
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups butternut squash, peeled and 1/2-inch cube
- 2 (15-ounce) can fire roasted diced tomatoes, undrained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1/2 lime, juiced
- 3 tablespoons cilantro, chopped
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped cilantro
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup grated cheese
- Lime wedges
- Heat a Dutch oven over medium heat. Add oil to pan and swirl to coat. Add onion and cook for 5 minutes, stirring occasionally.
- Stir in cumin and next 4 ingredients (through garlic). Cook for 2 minutes to bring out flavor of the spices, stirring frequently.
- Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20-25 minutes, stirring occasionally, until squash is soft.
- Add beans and simmer for 10 minutes or until slightly thick, stirring occasionally.
- Add the lime juice and chopped cilantro. Stir to combine.
- Serve with sliced green onions, chopped cilantro, sour cream or Greek yogurt, grated cheese in bowls. Make some cornbread and a green salad for a perfect dinner!
