Speedy Veggie Chili

By Paula Deen

27 reviews • 0 questions

Difficulty: Easy

Ingredients

1 large butternut squash
1 (12 oz) bag frozen onions and peppers
2 (15 oz) cans Mexican style stewed tomatoes
1 can drained black beans
1 can drained red beans
2 cups vegetable stock
2 tablespoons chili powder
1/2 teaspoon cumin
1 tablespoon olive oil
chopped, for garnish fresh cilantro

Directions

In large soup pot sauté chopped onions in olive oil until tender. Stir in chili powder and cumin. Add butternut squash and vegetable stock. Bring to a boil and reduce to a simmer for 15 minutes or until squash is tender but not mushy. Add tomatoes and drained beans and simmer and simmer for 5 minutes. Garnish with fresh cilantro.

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Reviews (27)Questions (0)

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Martha R.

August 19, 2016

This would be great for Autumn. Looks delicious!

Lenore Croatt

November 09, 2013

This Veggie Chili I made for a chili cook off and I won second prize in people's choice category . Thanks so much for this recipe. You are the best.

Maria

October 24, 2013

I like this recipes some times I don't feel like eating meet and I love Veggie but can't lose any weight I have all kinds off health condition and now I have to which what I eat.... thank you maria sacramento

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