For a quick-cooking soup, this one-pot, high-fiber vegetarian chili is deeply flavorful--so much so that tasters couldn't believe it was meat-free! We add a little flour and cook the stew with the lid off to thicken the chili and give it a hearty texture.

Adam Hickman
Source: EatingWell.com, September 2019

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Recipe Summary

active:
15 mins
total:
45 mins
Servings:
4
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large, heavy pot over medium-high. Add onion and garlic; cook, stirring occasionally, until onion is tender, about 5 minutes. Add tomato paste, chili powder, flour and cumin; cook, stirring occasionally, 1 to 2 minutes. Stir in beans, tomatoes, stock, squash, salt and pepper; bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until squash is tender, about 20 minutes. Stir in vinegar; sprinkle with cilantro, pepitas and avocado.

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Nutrition Facts

364 calories; protein 12g 24% DV; carbohydrates 44g 14% DV; dietary fiber 15g 60% DV; sugars 9g; fat 18g 28% DV; saturated fat 3g 15% DV; calcium 136mg 14% DV; sodium 743mg 30% DV.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/21/2019
The ingredients include Chicken Broth so isn’t vegetarian. Please correct recipe. I used vegetable stock and added 1tsp oregano. Read More
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