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Vegetarian Chili – vegetarian chili
Stav Kogan

Vegetarian Chili

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Servings: 4 servings
Calories: 360
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 3 bell peppers, chopped (orange, red, and yellow, for color)
  • 3 large portobello mushroom caps, finely chopped
  • 1 lb (about 11⁄2 cups) butternut squash, peeled, seeded, and chopped
  • 2 large chipotle peppers in adobo, chopped
  • 2 jalapeños, seeded and chopped
  • 1 tbsp minced garlic
  • 1 tbsp ground cumin
  • 1–2 tbsp chili powder
  • 1 tbsp paprika
  • 1 (28-ounce) can diced tomatoes
  • 1 (28-ounce) can ground peeled tomatoes
  • 1 tbsp tomato paste

Method
 

  1. Chopped cilantro, for garnish
  2. 1–2 avocados, pitted and sliced, for garnish
  3. Heat olive oil in a Dutch oven over medium high heat.
  4. Sauté the onion, bell peppers, mushrooms, and butternut squash for 6–7 minutes, or until they are soft.
  5. Add chipotle peppers, jalapeños, garlic, lime juice, and all spices and sauté for an additional 3–4 minutes.
  6. Turn heat to high, and add all tomatoes and tomato paste to the pot.
  7. Once boiling, turn heat to medium-low and simmer for 30 minutes (at least).
  8. Top with chopped cilantro and sliced avocado.

Nutrition

Calories: 360kcalCarbohydrates: 46gProtein: 5gFat: 16g

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