Warm up with this hearty and healthy Two-Bean Vegetarian Chili. Packed with butternut squash, black beans, and chickpeas, this chili is not only filling but also loaded with plant-based protein and fiber. The chipotle chile powder adds a smoky kick, while fresh cilantro and lime brighten up each bite. This is a perfect dish for cozy weeknights or when you're looking for a satisfying, meatless meal.
Two-Bean Vegetarian Chili
Course: MainCuisine: American4
servings15
minutes30
minutes320
kcalTwo-Bean Vegetarian Chili is a hearty, flavorful dish made with a mix of kidney and black beans, simmered in a savory tomato base with a blend of spices and vegetables for a satisfying, plant-based meal.
Ingredients
1 tablespoon olive oil
1 large onion, coarsely chopped
3 cloves garlic, minced
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks
1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
1/4 teaspoon chipotle chile powder
Coarse salt and ground black pepper, to taste
1 can (14.5 ounces) stewed tomatoes in juice
1 can (19 ounces) chickpeas, drained and rinsed
1 can (19 ounces) black beans, drained and rinsed
1/2 cup chopped cilantro
Lime wedges for serving
Directions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Add the butternut squash and bell pepper: Stir in the squash and bell pepper chunks. Cook for 5-6 minutes until they begin to soften, stirring occasionally.
- Season and add tomatoes: Sprinkle in the chipotle chile powder, along with a pinch of coarse salt and ground pepper. Stir in the stewed tomatoes with their juice. Bring the mixture to a simmer.
- Add the beans: Stir in the chickpeas and black beans. Reduce the heat to low, cover the pot, and let the chili simmer for 25-30 minutes, stirring occasionally, until the butternut squash is tender.
- Finish and serve: Stir in the chopped cilantro. Serve the chili hot with lime wedges on the side for a bright, citrusy kick.
Notes
- Nutrition Facts (per serving):
Saturated Fat: 1g
Unsaturated Fat: 5g
Cholesterol: 0mg
Carbs: 55g
Sodium: 420mg
Protein: 12g
Fiber: 14g
This Two-Bean Vegetarian Chili is a perfect balance of smoky, spicy, and fresh flavors. The butternut squash adds a natural sweetness, while the chickpeas and black beans provide a hearty texture. Top with fresh cilantro and lime for a burst of flavor in every bowl. It’s a delicious and nutritious way to enjoy a meatless meal!
