Butternut Squash Chili

The answer to a busy workweek: meal prep! This one-pot wonder can be prepared on a Sunday and eaten for the week. Vary it from day to day by changing the garnishes, serving it with a piece of whole grain toast or on top of brown rice. If you’re not one to eat the same thing for a few days, this recipe is incredibly freezer-friendly. It will taste that much better in a few weeks when you’re tired, cold and hungry!

This chili is very satisfying thanks to the fibre and protein packed beans. I promise you will not miss the meat in this veggie chili recipe!

Hope you enjoy! 🙂

1 yellow onion, diced
4 cloves of garlic, grated
1 jalapeno, seeds removed for a milder flavor, minced (optional)
1 tbsp. chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cinnamon
1/4- 1/2 tsp cayenne (optional)
Zest and juice of one lime (~3 tbsp. juice)
5-6 cups cubed butternut squash (1 medium)
1-28oz can diced no salt added tomatoes
1-5.5oz can tomato paste
1-19oz can red kidney beans, drained and rinsed
1-19oz can black beans, drained and rinsed
1 L no salt added or low sodium vegetable broth
3 bell peppers, any colour will do, diced
1 cup frozen corn
Salt & pepper, to taste

Optional garnishes:
Thinly sliced radishes
Fresh cilantro
Thinly sliced green onions
Plain Greek yogurt


1) In a large stock pot, heat a drizzle of olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent (about 6-8 minutes). Add the garlic and jalapeno and continue cooking for about 4-5 minutes.

2) Add the spices and stir to combine. Cook until aromatic, about 2 minutes. Add the lime juice and zest and stir to release any stuck-on bits from the bottom of the pot.

3) Add the remaining ingredients, except bell peppers and corn. Continue cooking, uncovered, until the squash is cooked through, about 30 minutes.

4) Once the squash is cooked, add the bell peppers and corn. Continue cooking for another ~5 minutes, until peppers are tender-crisp. Adjust seasoning to taste.

5) Serve! Garnish with a dollop of plain Greek yogurt, green onions, radish slices, avocado and cilantro (or as you wish!).