Vegetarian Chili

Warm Chili Recipe for Cold Days

It’s Chili season! As the temperatures cool off and the days become darker we have an inner urge to start hibernation mode. Comfort food doesn’t always need to be a guilty pleasure! This chili recipe is full of healthy beta carotene from bright orange pumpkin and  squash, packed with vitamin C from peppers, and adds a pack of plant based protein from kidney beans.

Have some leftover pumpkins from Halloween you are not sure what to do with? Learn how to pumpkin puree at home here.  

Ingredients

Garnish: shredded cheese, sour cream, and pumpkin seeds 

Chop onions and mince garlic and saute over medium heat until brown. Add spices and stir until fragrant. Add tomatoes, water, chopped peppers, rinsed beans, corn, and pumpkin puree to large dutch oven and heat on medium. While chili is cooking prepare your squash. Peel squash and dice into chunks. Add to chili. Heat through until squash is tender. Serve piled on top of mashed potatoes and garnish with sour cream, cheese, and pumpkin seeds.

Interested in using up some frozen turkey from Thanksgiving? Check out this unique Turkey Chili recipe from the creators over at Alive Magazine.

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