Hearty vegetarian chili made with three different beans!
This chili is a combination of the warm and smoky flavors of cumin added to naturally sweet butternut squash and roasted red bell peppers.
Vegetarian Chili Recipe
Looking for a healthy and filling meatless chili recipe? Well, you came to the right place.
This dish is delicious anytime, but we love quick chili recipes when we’re going in different directions and need a stick to your ribs kind of meal.
Did you have little ones that get excited for halloween?
We’re past that stage, but we sure do enjoy seeing who comes to our door for treats!
When my kids were at that fun stage of trick-or-treating, I always made sure Ashley and Sam were filled with a hearty meal like chili before they went out.
They were too excited to eat much, but as long as they had a few bites of something healthy, I felt better about sending them on their candy hunting way!
This meatless chili is filling and full of flavor. Not only a great meal for your family, but also tasty party food for a fall gathering!
The basis of this recipe is from one of my Cooking Light Cookbooks (The New Way to Cook Light, 2012), but I made some changes.
First, I added more vegetable broth and butternut squash and then toned down the crushed red peppers.
Finally, I added a couple of tablespoons of cornstarch to thicken up the broth.
INGREDIENTS FOR VEGETARIAN CHILI
- 2 red bell peppers
- extra-virgin olive oil
- medium onion, diced
- ground cumin
- crushed red pepper
- smoked paprika
- garlic cloves, thinly sliced
- vegetable broth
- butternut squash, 1/2 inch cubed
- low salt diced tomatoes
- pinto beans, rinsed and drained
- cannellini beans, rinsed and drained
- red kidney beans, rinsed and drained
- cornstarch (optional)
- cutting board
- sharp knife
- cookie baking sheet
- small lunch paper bag
- Dutch oven
- measuring spoons and cups
Chili Rice Ghost Toppers
To finish this meal, I topped the chili with rice ghosts!
Don’t worry if molds aren’t available because any cookie cutter shape will work as well.
In addition, you can form the rice with your fingers into any shape you want.
For all the above options you’ll want to dampen your fingers with water or a little oil because it helps keep the rice where you want it. The rice is really STICKY!
The face is made from small pieces of seaweed, which stuck to the rice like glue, so there was no repositioning eyeballs once it was on the ghost!
Wouldn’t rice pumpkins be cute too?!!
Vegetarian Chili – Frequently Asked Questions
Properly stored in an airtight container, vegetarian chili will be fine in the refrigerator for up to 5 days. If there is any mold or smells off, then do not consume regardless of how long chili has been refrigerated for.
Yes, chili can be frozen before or after cooking. Place in freezer bags or containers for up to 12 months.
If the thickener used in the chili is not made with flour and made with cornstarch like in this recipe, then yes, vegetarian chili is gluten-free.
- 2 red bell peppers, seeded and roasted
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 garlic cloves, thinly sliced
- 4 cups vegetable broth
- 2 cups (1/2 inch cubed) butternut squash
- 1 (28-ounce) low salt diced tomatoes
- 1 (14-15 ounce) can pinto beans, rinsed and drained
- 1 (14-15 ounce) can cannellini beans, rinsed and drained
- 1 (14-15 ounce) can red kidney beans, rinsed and drained
- 2 tablespoon cornstarch
Amount Per Serving: Calories: 236Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 672mgCarbohydrates: 33gFiber: 8gSugar: 6gProtein: 10g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
What To Serve With Chili
This dish is filling without any additional sides, but you may consider serving the following:
- Low carb cheddar biscuits – Simple and tender low carb grain-free biscuits. Enjoy with a pat of butter.
- Cheddar jalapeno beer bread – Quick bread made without any yeast or proofing time.
- Butter biscuits – Paula Deen’s easy Southern-style biscuits.
- Sweet Southern Cornbread – Made with buttermilk and cooked in a cast iron skillet.