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. Source: EatingWell.com, September 2019

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Ingredients

Directions

  • 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; 18 g total fat; 3 g saturated fat; 743 mg sodium. 44 g carbohydrates; 15 g fiber; 9 g sugar; 12 g protein; 136 mg calcium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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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