Nothing satisfies quite like a big bowl of chili when it’s chilly 😉 (sorry).
This vegetarian version is quick, healthy and adaptable so you can incorporate whatever veggies you have on hand. My family loves the smoky and sweet flavors (thanks to chipotle peppers, butternut squash and sweet potato) that make this chili just a little different from the classic kind.
Bonus: this veggie chili can easily be made in the slow cooker, or left simmering away on the stove for several hours while you do other stuff around the house. Ideal for the busy holiday season!
Top your chili with a big dollop of Greek yogurt, avocado, shredded cheese, cilantro or lime for a perfect fall meal.
- 2 Tbsp canola oil
- 1 onion, diced
- 2 carrots, finely diced
- 2 stalks celery, finely sliced
- 1 large sweet potato, peeled and diced
- 2 tsp ground cumin
- 2 chipotle peppers (canned in adobo sauce), finely chopped
- 1 4-oz can tomato paste
- 1 small can diced green chiles
- 1 28-oz can pinto beans, rinsed and drained
- 1 bag frozen butternut squash cubes (I use Earthbound Farm)
- 1 28-oz can crushed fire-roasted tomatoes
- 2 Tbsp apple cider vinegar
- Yogurt, avocado, fresh cilantro, shredded cheese (optional) for toppings
- Heat a large heavy-bottomed pot over medium heat.
- Add oil, onion, carrot and celery and sauté until vegetables have softened a little - about 5 minutes.
- Stir in diced sweet potato, cumin, and chipotle peppers and let cook 1-2 minutes.
- Add tomato paste, diced green chiles, pinto beans, butternut squash and crushed tomatoes and stir together.
- Let chili cook on medium-low heat, uncovered, for about 20 minutes.
- Reduce heat to low and let simmer with the lid cracked for at least 20 more minutes, or up to 3 hours.
- Serve with desired toppings.