Go Back

Butternut Squash & Four Bean Chili

Servings: 6


  • 1 tbs. extra virgin olive oil
  • 3 cups onion chopped
  • 1.5 cups carrots chopped
  • 3 cloves garlic minced
  • 4 cups low sodium vegetable broth
  • 3 cups butternut squash diced
  • 1 28 oz can crushed tomatoes
  • 4 15 oz cans beans black, pinto, cannellini, and red beans
  • 3 tbs. chili powder
  • 1 tbs. cumin
  • 1 tsp. cinnamon
  • 1 tsp. salt and pepper


  • Heat oil in large pot over medium-high heat. Add onion and cook, stirring often, until it starts to brown (~5 min). Reduce heat to medium. Add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more min).
  • Add garlic and continue to cook for an additional minute.
  • Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, salt, and cayenne. Cover and return to a boil.
  • Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.
  • Optional: diced onion, cotija cheese, roasted pumpkin seeds.