This hearty vegetarian chili is made with cubed butternut squash, mixed beans and bell peppers. Serve it with a piece of crusty bread to make a belly-warming meal.

Yield: Serves 4.



  • 1 tbsp canola oil
  • 2 cups chopped onions
  • 6 cloves garlic, finely chopped
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 1/2 cups vegetable or chicken broth
  • 2 cups cubed peeled butternut squash
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 3 cans (19 oz/540 mL each) mixed beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro


  1. Heat oil in a Dutch oven over medium heat. Add onions and garlic; cook for 5 minutes. Stir in chili powder, cumin, salt and red pepper flakes. Cook, stirring, for 1 minute. Add tomatoes, broth, butternut squash, bell peppers and beans. Bring to a boil.
  2. Reduce heat and simmer until vegetables are tender, about 20 minutes. May be prepared to this point and refrigerated for up to 24 hours. Return chili to Dutch oven and heat to serving temperature. Stir in cilantro just before serving.
Nutritional analysis per serving:

468 calories, 6.3 g fat, 24.7 g protein, 85.6 g carbohydrate, 22.9 g fibre, 1371 mg sodium