Wintertime Chili
"This is a low fat, delicious & vegetarian if you use vegetable broth chili that is very tasty. I got the recipe from my neighbors' sister-in-law, Michele in Texas, and we have been enjoying it ever since."
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 -2 tablespoon olive oil (I used 2)
- 1 butternut squash, peeled and seeded chopped into 1" pieces
- 2 medium red peppers, thinly sliced
- 2 small onions, thinly sliced
- 2 stalks celery, thinly sliced
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can black beans, drained
- 1 (16 ounce) package frozen white shoepeg corn
- 1 (14 1/2 ounce) can chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1⁄4 teaspoon cayenne pepper
- shredded monterey jack cheese (, to garnish)
directions
- Heat oil in large stockpot and add first 5 ingredients.
- Saute for about 10 minutes.
- Add the rest of the ingredients (except the cheese) and bring to a boil, reduce heat, cover and simmer for 1 hour.
- Serve with a little cheese sprinkled on top.
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Reviews
-
I have passed this receipe along to lots of people to. For all you vegetarians out there this is a great chili receipe. Put cheese on it and chips. It's really good and easy to make. -
It's currently on the stove and smells wonderful. I added an extra can of black beans for the protein, and some green peas to make the stew even more colorful. -
Delicious soup! I had some frozen butternut squash that needed to be used, so made this for lunches this week. Had a bit for snack and will serve with cheese and some tortilla chips. Yum! Thanks for posting! -
I made a few changes: used 1 green pepper, substituted one can of chicken broth, plus 1/2 cup tomato sauce for 14 ounces tomatoes. After I cooked it I decided to try slightly pureeing the soup and LOVED the texture, so I did the rest. The squash pureed roughly and the beans and corn stayed whole. I enjoyed the creaminess of the squash much more. It reminded me of a tortilla soup in a restaurant. Delicious! Roxygirl
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great stuff. loved it- just remember to not advertise it as vegetarian due to the chicken broth. super yummy though, and I'm not a vegetarian! :)
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Tweaks
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I made a few changes: used 1 green pepper, substituted one can of chicken broth, plus 1/2 cup tomato sauce for 14 ounces tomatoes. After I cooked it I decided to try slightly pureeing the soup and LOVED the texture, so I did the rest. The squash pureed roughly and the beans and corn stayed whole. I enjoyed the creaminess of the squash much more. It reminded me of a tortilla soup in a restaurant. Delicious! Roxygirl
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I was looking for a tasty way to eat one of my least favorite vegetables--butternut squash--and this recipe blew me away! I replaced the corn with barley, and it was also tasty. This recipe is now a permanent part of my collection.
RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can.
My interests are running, tennis and working out.
I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.
