Butternut Squash & Four Bean Chili

6 Servings


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1 tbsp extra virgin olive oil
3 cups onion chopped
1.5 cups carrots chopped
3 cloves garlic minced
4 cups low sodium vegetable broth
3 cups butternut squash diced
1 28 oz can crushed tomatoes
4 15 oz cans beans (black, pinto, cannellini, and red beans)
3 tbsp chili powder
1 tbsp cumin
1 tsp cinnamon
1 tsp salt and pepper 


  1. Heat oil in large pot over medium-high heat. Add onion and cook, stirring often, until it starts to brown (~5 min). Reduce heat to medium. Add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more min).

  2. Add garlic and continue to cook for an additional minute.

  3. Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, salt, and cayenne. Cover and return to a boil.

  4. Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.

  5. Optional: diced onion, cotija cheese, roasted pumpkin seeds.