Butternut Squash Chili

Butternut Squash Chili

During harvest time, squash is abundant and a wonderful addition to many dishes. Here it takes centre stage in a vegetarian chili that can be served up with the usual toppings and a few tortilla chips to dip in with. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.

8 people
  • Ingredients

    1 (2 1/4 lb/1.125 kg) butternut squash (1)

    1 Tbsp canola oil (15 mL)

    1 onion, chopped (1)

    3 cloves garlic, minced (3)

    2 Tbsp chili powder (30 mL)

    2 tsp ground cumin (10 mL)

    2 tsp ground oregano (10 mL)

    1/4 tsp cayenne (1 mL)

    1 red bell pepper, chopped (1)

    1 green bell pepper, chopped (1)

    1 (28 oz/796 mL) can tomatoes with juices (1)

    1 cup sodium reduced vegetable broth (250 mL)

    1/4 cup no salt added tomato paste (60 mL)

    1 (19 oz/540 mL) can no salt added chickpeas, drained and rinsed (1)


    Shredded cheese (optional)

    Sour cream (optional)

  • Directions
    1. Cut squash in half and peel. Remove seeds and cut into 1-inch (2.5 cm) cubes; set aside.
    2. In a large saucepan, over medium-high heat, add canola oil. Add onions, garlic, chili powder, cumin, oregano and cayenne and sauté for 5 minutes or until onions have softened. Add cubed squash and peppers, stir to coat. Add tomatoes broth and tomato paste. Break up tomatoes with spoon and bring mixture to a boil. Stir in chickpeas and simmer covered for 20 minutes or until squash is fork tender.
    3. Serve ladled into bowls with a sprinkle of cheese and dollop of sour cream if desired.

    Tip: Substitute 2 pkgs (400g) of pre-cut squash for a time-saver in the kitchen. Cut larger chunks into uniform sizes for even cooking.

Nutritional Analysis

Serving Size
1 1/4 cup (310 mL)
Total Fat
3 g
Saturated Fat
0.3 g
0 mg
260 mg
36 g
7 g
9 g
7 g
900 mg