Vegetarian White Bean & Butternut Squash Chili

Vegetarian White Bean & Butternut Squash Chili

1 Review
From:, September 2019

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (from 1 small onion)
  • 1 tablespoon finely chopped garlic (about 3 garlic cloves)
  • 2 tablespoons canned tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon all-purpose flour
  • 2 teaspoons ground cumin
  • 1 (15 ounce) can no-salt-added cannellini beans, drained and rinsed
  • 1 (15 ounce) can no-salt-added fire-roasted tomatoes
  • 3 cups unsalted chicken stock
  • 2 cups chopped (peeled and seeded) butternut squash (from a 12-ounce squash)
  • 1⅛ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1½ tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons toasted pumpkin seed kernels (pepitas)
  • 1 medium avocado, cut into small cubes


  • Prep

  • Ready In

  1. 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.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 364 calories; 18 g fat(3 g sat); 15 g fiber; 44 g carbohydrates; 12 g protein; 9 g sugars; 0 g added sugars; 136 mg calcium; 743 mg sodium;
  • Carbohydrate Servings: 3

Reviews 1

October 21, 2019
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By: Karen Pierce
The ingredients include Chicken Broth so isn’t vegetarian. Please correct recipe. I used vegetable stock and added 1tsp oregano.
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