Easy Vegetarian Chili
Prep time
Cook time
Total time
An easy, satisfying way to eat your veggies and taste all the delicious flavors of fall.
Serves: 8 servings
  • 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
  1. Heat a large heavy-bottomed pot over medium heat.
  2. Add oil, onion, carrot and celery and sauté until vegetables have softened a little - about 5 minutes.
  3. Stir in diced sweet potato, cumin, and chipotle peppers and let cook 1-2 minutes.
  4. Add tomato paste, diced green chiles, pinto beans, butternut squash and crushed tomatoes and stir together.
  5. Let chili cook on medium-low heat, uncovered, for about 20 minutes.
  6. Reduce heat to low and let simmer with the lid cracked for at least 20 more minutes, or up to 3 hours.
  7. Serve with desired toppings.
Add or substitute any other veggies you like. Suggestions: zucchini, yellow squash, bell peppers, mushrooms or corn.
Recipe by Eating Made Easy at https://eating-made-easy.com/easy-vegetarian-chili/