Three Bean Vegetarian Chili
This Three Bean Vegetarian Chili is packed with protein, with a sweet contrast from the butternut squash. A nourishing and comforting dish for the whole family to enjoy!
Servings: 8 servings
- 1 can 15oz pinto beans
- 1 can 15oz kidney beans
- 1 can 15oz black beans
- 1 jar 25oz crushed tomato sauce
- 2 cups butternut squash cubed
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 large onion chopped
- 4 garlic cloves minced
- 1 pouch 1oz vegetarian chili seasoning
- 1 tbsp olive oil
- 1 1/2 tsp sea salt
- 1/4 tsp cumin
Heat oil in a large soup pot or dutch oven. Add in onion and sauté for 2 mins or until transparent. Add in garlic and sauté for another minute until fragrant. Add cubed butternut squash, red and yellow pepper along with salt and seasonings and allow this to sauté for about 8-10 minutes, stirring in between just enough so ingredients won’t stick to the bottom. This process of infusing flavors is the key to a very flavorful chili.
Lastly, add in beans and tomato sauce. Give it a stir, cover and turn the heat to medium low. Cook for 30 minutes.
Serve with your favorite choice of topping. Great for freezing!