Best Winter Vegetable Chili Recipes

Winter Vegetable Chili Recipe by Tasty image

Provided by Isabel Castillo

Categories Dinner

Yield 8 servings

Number Of Ingredients 15

olive oil, to taste
1 medium white onion, diced
kosher salt, to taste
3 cloves garlic, minced
2 cups parsnip, peeled and diced
3 cups butternut squash, peeled and diced
1 teaspoon paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
¼ teaspoon allspice
1 ½ teaspoons chipotle powder
28 oz cannellini bean, drained
¼ cup fresh cilantro, chopped, plus more for garnish
4 cups vegetable broth
shredded cheddar cheese, for garnish

Steps:

In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the onion, season with salt, and cook until the onion starts to sweat and become translucent, 3 minutes. Add the garlic and cook until fragrant, 2 minutes more.
Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir to coat the vegetables with the spices. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until the vegetables begin to soften.
Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
Ladle the chili into bowls and top with cilantro and cheddar cheese.
Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 67 grams, Fat 58 grams, Fiber 9 grams, Protein 11 grams, Sugar 12 grams

WINTER-VEGETABLE CHILI image

Yield 4 servings

Number Of Ingredients 15

2 Tbsp olive oil
1 large onion, coarsely chopped
3 garlic cloves, thinly sliced
1 red bell pepper, diced
2 cups finely chopped cabbage (can use preshredded coleslaw mix)
1 tbsp unsweatened cocoa powder
1 tsp chipotle chili powder
1 lb butternut squash pealed and cut into 1 inch chunks
1/4 cup tomato paste
2 cups vegetable broth
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
1 1/2 tsp coarse salt
1 1/2 cups frozen corn kernels, thawed
Avocado, tomato, and pickled jalapenos, for topping

Steps:

1. In a 5-quart pot, heat the oil on medium. Add the onion, garlic, and bell pepper and cook, stirring frequently, until the onion is golden brown and tender, about 10 minutes. 2. Stir in the cabbage and cook, stirring frequently, until it's wilted, about 5 minutes. Add the cocoa powder and chili powder; cook 1 minute. Add the squash and tomato paste and cook 1 minute. 3. Add the broth, beans, chickpeas, and salt and bring to a boil. Reduce to a simmer, cover, and cook until the squash is tender, about 30 minutes. Stir in the corn and heat through, about 3 minutes longer. Serve topped with avocado, tomato, and jalapenos.