Hearty Vegetarian Chili
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Miriam Overtime Cook
  • 8:28 PM (0 minutes ago)
  • to me
  • 2 Tablespons oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons kosher salt, divided
  • ½ jalapeño, finely chopped, or more, to taste (remove seeds and membrane)
  • 1 red pepper, diced
  • 1 carrot, shredded
  • 1 small butternut squash, diced
  • 1 can (15.5 oz) red kidney beans, drained and rinsed
  • 1 can (15.5 oz) black beans, drained and rinsed
  • 1 can (15.5 oz) chickpeas, drained and rinsed
  • 1 can diced tomatoes (preferably fire-roasted)
  • 1 can (15.5 oz) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1½ teaspoons oregano
  • 2 teaspoons chili powder
  • 1½ teaspoons smoked paprika
  • 1 teaspoon cumin
  • 2-2½ cups water, to cover
Instructions
  1. Heat oil in a large pot over medium heat. Add onions and salt, cook, stirring occasionally, until onions are softened, about 5-7 minutes.
  2. Add garlic, jalapeño, red pepper and carrot. Stir to combine, then cook about 10-15 minutes, until soft and fragrant.
  3. Add butternut squash, all of the beans, diced tomatoes, tomato sauce, tomato paste, remaining salt and spices. Add water to cover, about 2 - 2½ cups.
  4. Bring to a boil, then reduce heat and simmer for about two hours, until cooked through and fragrant.
Recipe by Overtime Cook at http://overtimecook.com/2018/07/18/hearty-vegetarian-chili/