Winter Vegetable Chili Recipe

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Audrey Hopkins Modified: March 25, 2022
Winter Vegetable Chili Recipe

How To Make Winter Vegetable Chili

Hearty and flavorful, this healthy Winter Vegetable Chili offers just the right spice, with butternut squash, beans, parsnip, herbs, and lots of spices!

Preparation: 15 minutes
Cooking: 42 minutes
Total: 57 minutes

Serves:

Ingredients

  • olive oil,to taste
  • 1medium white onion,diced
  • kosher salt,to taste
  • 3clovesgarlic,minced
  • 2cupsparsnip,peeled, diced
  • 3cupsbutternut squash,peeled, diced
  • 1tsppaprika
  • 2tspdried oregano
  • 2tspground cumin
  • ¼tspallspice
  • tspchipotle powder
  • 28ozcannellini beans,drained
  • ¼cupfresh cilantro,chopped, plus more for garnish
  • 4cupsvegetable broth
  • cheddar cheese,shredded, to garnish

Instructions

  1. In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat.

  2. Add the onion, season with salt, and cook for 3 minutes until the onion starts to sweat and become translucent.

  3. Add the garlic and cook for 2 minutes more until fragrant.

  4. Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder.

  5. Stir to coat the vegetables with the spices.

  6. Cover and cook for 20 minutes, stirring occasionally to prevent sticking until the vegetables begin to soften.

  7. Add the cannellini beans, cilantro, and vegetable broth.

  8. Increase the heat to medium-high and bring to a boil for 2 minutes.

  9. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.

  10. Ladle the chili into bowls and top with cilantro and cheddar cheese.

  11. Enjoy.

Nutrition

  • Calories: 430.31kcal
  • Fat: 5.59g
  • Saturated Fat: 0.88g
  • Monounsaturated Fat: 3.37g
  • Polyunsaturated Fat: 0.95g
  • Carbohydrates: 74.62g
  • Fiber: 18.53g
  • Sugar: 5.59g
  • Protein: 24.60g
  • Sodium: 743.61mg
  • Calcium: 297.33mg
  • Potassium: 2153.08mg
  • Iron: 11.63mg
  • Vitamin A: 300.08µg
  • Vitamin C: 18.57mg
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