This is a deliciously hearty, vegetarian butternut squash chili that I concocted years ago which is popular with the entire family.

Gallery

Recipe Summary test

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large pot over medium heat until melted. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash; bring to a boil.

    Advertisement
  • Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.

  • Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.

Cook's Note:

You can use canned corn in place of frozen corn.

Nutrition Facts

584 calories; protein 15.2g; carbohydrates 73.9g; fat 29.7g; cholesterol 97.4mg; sodium 1343mg. Full Nutrition
Advertisement