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Veggie Chili



Total: 30 min
Prep: 10 min
Cook: 20
Yields: 4-6 servings
Level: Easy


2 tablespoons olive oil
1 yellow onion, chopped
4 cloves of garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 ½ cups butternut squash, cut into ½ inch cubes
2 cups crushed fresh or caned tomatoes
2 cups cooked or caned kidney beans
2 cups water
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon Himalayan pink salt
½ teaspoon crushed red pepper flakes

For the toppings I use: avocado, low fat feta cheese, Greek yogurt, cilantro, and freshly squeezed lime juice.


In a large pot over a medium-low heat cook the onion and garlic in the olive oil until translucent. Add the green pepper, red pepper, butternut squash. Cook for 1 minute. Add the tomatoes, beans, water, chili powder, cumin, salt, and red pepper flakes. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the butternut squash is tender. Serve hot with your favorite toppings and enjoy!

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