Little Sunny Kitchen · by Diana★ 5.0 (24)
Vegetarian Butternut Squash Chili
NUTRITION · PER SERVING55M COOK
CAL 12%·PRO 19%
CARBS 40G67% OF CAL
10G FIBER0G ADDED11G INTRINSIC19G OTHER11G TOTAL SUGAR
FAT 6G25% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty chili loaded with roasted butternut squash, kidney beans, and aromatic spices. A rich, flavorful vegetarian main that's slow-simmered and deeply satisfying.
mainamericansoupbeans🫕 dutch oven🍲 stockpotgluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil, (not extra virgin)
- 1 large yellow onion (diced (about 1 cup))
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon italian seasoning
- 1 14.5- ounce can diced tomatoes
- 2 15.5- ounce cans kidney beans, drained and rinsed
- 1 medium butternut squash (peeled and diced into 1-inch cubes (about 3 cups))
- 2 ½ cups vegetable broth
- 1 bay leaf
- Salt and pepper (to taste)
- Optional toppings: (shredded cheese, sour cream, chopped cilantro, diced avocado)
At a glance
PER SERVING · TIME 55M
CAL 12%·PRO 19%
CARBS 40G67% OF CAL
10G FIBER0G ADDED11G INTRINSIC19G OTHER11G TOTAL SUGAR
FAT 6G25% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 718mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 987mg
- Calcium
- 122mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 718MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.