Butternut Squash Chili

With a bowl of this hearty vegetarian chili full of beans, corn, and tomatoes in a cream-based butternut squash puree, nobody will miss the meat.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 584 Calories

Ingredients

• 1 tablespoon cornstarch
• 1 pint heavy whipping cream
• 1 tablespoon Italian seasoning
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 tablespoon chopped garlic
• 1 large onion, coarsely chopped
• 1 (10 ounce) package frozen corn
• 4 tablespoons salted butter
• 2 (32 ounce) cartons low-sodium vegetable broth
• 1 large butternut squash - peeled, seeded, and cut into chunks
• 2 (28 ounce) cans diced tomatoes
• 3 (16 ounce) cans chili beans
• 0.5 teaspoon ground turmeric

Recipe Instructions

Step 1

Heat butter in a large pot over medium heat until melted. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash; bring to a boil.

Step 2

Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.

Step 3

Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.