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Plant-Based Recipes

Revolutionary Recipe: Butternut Squash Veggie Chili

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< 1 min read
Summary

Recipe from Garden Fresh Foodie Editor’s note: A big batch of chili is wonderful in winter — especially if it’s a healthy veggie chili. You can feel free to add other ingredients if you have them, like frozen summer corn. Enjoy.   PrintRevolutionary recipe: Butternut Squash Veggie Chili Per Serving 255 calories Fat 2 g Carbs

Recipe from Garden Fresh Foodie

Editor’s note: A big batch of chili is wonderful in winter — especially if it’s a healthy veggie chili. You can feel free to add other ingredients if you have them, like frozen summer corn. Enjoy.

 

Revolutionary recipe: Butternut Squash Veggie Chili

Per Serving 255 calories

Fat 2 g

Carbs 53 g

Protein 12 g

8


Revolutionary recipe: Butternut Squash Veggie Chili

Ingredients

  • 2 1/2 cups dried kidney beans, cooked (7 cups cooked, about 4 cans worth)
  • 2 cups dried black beans cooked (6 cups cooked, about 3 cans)
  • 8 cups butternut squash, about a 2-3 pound squash
  • 2 cups carrots
  • 3 cups onions
  • 3 cup peppers (we use frozen from our garden this summer, but use whatever you have)
  • 3 tbsp minced garlic
  • 2 tsp kosher/sea salt (or more to taste)
  • 4 tbsp chili seasoning (we make our own blend*) or more depending on how spicy your blend is
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 quart of canned tomatoes, or a 28/32 oz can, or 4 cups of fresh
  • 1 gluten free beer or hard cider (optional)
  • Additional water if needed
  • Optional:2 cups organic frozen corn
  • For Serving: some siracha, fresh scallions and a few avocado slices if desired
  • *Chili Seasoning

  • 2 tbsp smoked paprika
  • 2 tbsp cumin
  • 1/2 tbsp garlic powder
  • 1/2 tbsp ground chilies or red chili powder (this is the pure stuff)

Instructions

  1. Place all ingredients into pot at once, simmer on low, until liquid is absorbed, and chili has cooked down, about 1 1/2 hours.
  2. Serve over brown rice and topped with avocado slices and hot sauce, if desired.

Notes

Nutritional Benefits:

• Very high in fiber! Almost 19 g per serving! Helps to regulate blood sugar, reduce blood pressure, increate satiety, great for diabetics, and aids in digestive health

•High in Plant-based protein, 19 g! Great for healing and repairing tissues

• No cholesterol, and virtually no fat (none added), great for heart health and diabetes

• Outstanding source of potassium, 1,442 mg, and magnesium-both are important for heart health and lower blood pressure. Potassium aids in nervous system and kidney function

• Awesome source of Vitamin A, 276% DV-an antioxidant that helps with dental, bone, eye, hair, and skin health

• Great source of Vitamin C, 171% Vitamin C

•High source of plant-based iron, 34% iron, important for oxygenation of blood Great source of plant-based calcium, which is better absorbed by the body than from animal sources, 15%, important for bone and dental health

Tell us in the comments what you think of this plant-based recipe because we’d love to know!