Servings: 6 Servings
Warmly-Spiced Butternut Squash and Root Vegetable Chili with Pears
Warmly-Spiced Butternut Squash and Root Vegetable Chili with Pears is a unique, flavorful vegan chili recipe perfect for fall and winter!
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced
- 1 medium sweet potato peeled and chopped into ½-inch pieces
- 1 large parsnip peeled and chopped
- 2 cups chopped butternut squash
- 2 cups mushrooms chopped
- 3 cloves large garlic minced
- 1 large pear peeled and chopped
- 1 tablespoon chili powder
- 1 teaspoon unsweetened cocoa powder
- 1/8 teaspoon ground cinnamon
- 2 teaspoons Herbs de Provence*
- 2 teaspoons sea salt or to taste
- 1 14-ounce can kidney beans
- 1 cup Noble Vines 337 Cabernet Sauvignon
- 2 cups vegetable broth
Instructions
- Add the olive oil, onion, sweet potato, parsnip, butternut squash to a large pot or Dutch oven and heat to medium-high. Cook for 8 minutes, stirring occasionally.
- Add mushrooms, garlic, pear, chili powder, cocoa powder, cinnamon, herbs de Provence, salt, and saute 3 minutes, stirring occasionally.
- Add the kidney beans, wine and vegetable broth and bring to a full boil. Reduce the heat, cover, and simmer 10 to 20 minutes, or until vegetables are soft.
- Serve heaping portions of chili with rice and your favorite chili toppings
Notes
*or Italian seasoning
Nutrition
Serving: 1Serving (of 6), Calories: 219kcal, Carbohydrates: 31g, Protein: 6g, Fat: 9g, Fiber: 10g, Sugar: 6g