Here is an extremely hearty vegetarian chili recipe that will keep you quite warm on a cold winter night. If you’re a fan of squash chili, be sure to check out our other butternut squash chili recipe, Butternut Squash, Kale, and Black Bean Chili.
15-bean and Winter Squash Chili
1 cup 15-bean mixed dried bean blend
2 cups butternut squash, peeled and diced
15 oz can stewed tomatoes
¼ cup tomato paste
1 large red onion, diced
1 large green or red bell pepper, seeded and diced
2 stalks celery, diced
2 or 3 cloves garlic, minced
1 tbsp dried oregano
1-2 tbsp chili powder
1½ tsp ground cumin
1 tsp black pepper
1 tsp salt
7 cups water
1 tbsp canola oil
- Soak the beans overnight.
- In a large pot, combine the 15-bean mixture and 7 cups of fresh water. Bring to a boil. Reduce the heat to medium-low and cook, uncovered, until the beans are tender, about 1½ hours. Stir occasionally. Drain, but reserve 3 cups of cooking liquid.
- In another large pot, heat the oil and add onion, bell pepper, celery, and garlic. Sauté for 5 to 7 minutes. Then add the cooked mixed beans, reserved cooking liquid, butternut squash, stewed tomatoes, tomato paste, and spices. Cook for 30 minutes over low heat, stirring occasionally. Remove from heat, cover, and let stand 5 to 10 minutes before serving.
Yield: 6 servings