Butternut Squash Chili Recipe Vegan

Butternut Squash Chili Recipe Vegan

Butternut Squash Chili Recipe Vegan

This Chilean Butternut Squash is made for all those cold nights. Gather families around the table and warm up with this delicious bowl of healthy and healthy dinners.

This chili recipe has it all: simplicity, simplicity, healthy ingredients, and most importantly – great taste. There is nothing bland or boring about this chilli pan.

Prep Time: 20 Mins

Cook Time: 40 Mins

Total Time: 1 Hour

Butternut Squash Chili Recipe Vegan


  • 2 green peppers, seeded and cut into pieces
  • 1 medium butternut flask, peel / remove seeds, and dice into 1/2 inch
  • 2 TB of olive oil
  • 2 cups of chicken or turkey stock
  • 1 onion, diced
  • 7 cloves of garlic, chopped
  • 1 teaspoon sugar
  • 1 TB of chili powder
  • 1 TB cumin powder
  • halal salt and freshly ground black pepper
  • Grated cheddar cheese for topping, optional
  • 1 teaspoon ground cinnamon
  • 2 teaspoons of oregano
  • 2 teaspoons coriander
  • 1 lb. ground turkey
  • 3 TB tomato paste
  • 2 cans (14.5 ounces each) roasted tomatoes, with juice
  • 2 (14 ounces each) black beans, thoroughly rinsed and dried


  1. In a heavy, large pan or Dutch oven, heat the olive oil until it is hot. Add onions and garlic, stir until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
  2. Add the ground turkey to the pan and sprinkle with 1 teaspoon of salt on top; cook / stir until it breaks into small pieces. When the turkey is cooked, add tomato paste and stir for 30 seconds.
  3. Add paprika, grilled tomatoes with juice, and broth. Rub the bottom of the pan while stirring. Bring chili to low heat; simmer covered for 20 minutes. Add beans and pumpkin. Bring the chili back to low heat and cook again for 20 minutes or until the pumpkin is soft but not mushy. Remove from fire. Add additional salt and freshly ground black pepper to taste. Serve warm, grated cheddar if desired.

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