Two-Bean Vegetarian Chili

Two-Bean Vegetarian Chili
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  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 pound butternut squash, peeled, seeded, and cut into ½-inch chunks
  • 1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
  • ¼ teaspoon chipotle chile powder
  • Coarse salt and ground pepper
  • + 5 more ingredients
    • 1 can (14. 5 ounces) stewed tomatoes in juice
    • 1 can (19 ounces) chickpeas, drained and rinsed
    • 1 can (19 ounces) black beans, drained and rinsed
    • ½ cup chopped cilantro
    • Lime wedges, for serving

1. In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer unti...

View full recipe at SpringPad


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