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Today, I’m sharing a delicious, comforting vegetarian chili recipe that’s good for the soul. It’s loaded with beans, kale, and butternut squash and is perfect for both family dinner and meal prep! Dive into this cozy comfort food recipe that makes healthy eating simple and satisfying!
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TIMESTAMPS
0:00 Intro
1:02 Prepping the vegetables
4:02 Cooking the Vegetable Chili
6:47 Why I love Wildgrain!
9:54 Finishing and serving the chili
10:56 Outro
Vegetarian Chili Recipe
1 large onion, chopped
4 cloves of garlic, chopped
2 bell peppers (1 red & 1 green), chopped
1/2-1 jalapeno, diced
4 cups of butternut squash, cut into 1-inch chunks
3-15 oz cans of beans rinsed and drained (I used black, pinto, and kidney beans)
1 bunch of cilantro, chopped
1 tbsp of curry powder
2 tbsp of chili powder
1 tbsp of cumin
1 15 oz can of diced tomatoes
4 cups of veggie broth
1 bunch of kale, stemmed and chopped
2 tsp of olive oil
Salt and pepper to taste
INSTRUCTIONS
Heat olive oil in a large pot over medium heat. Once heated, stir in the onions, jalapeño, and garlic, along with a pinch of salt. Allow to cook for about two minutes.
Stir in bell peppers and cook another two minutes. Add squash, curry, chili powder, and cumin and give everything a good stir.
Add beans, tomatoes, and broth. Turn the heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes.
Add kale to the pot and cover for about 5 minutes or until it wilts. Give everything one last stir. Taste it. Does it need anything else? If not, finish it with some chopped cilantro and enjoy!!
#vegetarianchili # #healthyrecipesforweightloss #healthydinnerideas
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