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butternut squash chili with cinnamon recipe healthy vegan gluten free chili with butternut squash winter and fall game day recipes

Butternut Squash Chili with Cinnamon

The Herbeevore
Butternut Squash Chili with Cinnamon is a healthy fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner. 
5 from 2 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 196 kcal

Ingredients
  

Instructions
 

  • In a large pot, heat the olive oil over low heat.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, cinnamon, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  • To the pot, add the butternut squash, vegetable stock, and diced tomatoes with the juice and bring to a boil.  Reduce to a simmer and cook on low heat for 30 minutes or until squash has cooked through.
  • Add the kidney beans and corn, and stir well to combine.  Add hot sauce if you like a spicier chili.  Cook for another 10 minutes on low heat until chili is hot and simmering.
  • Serve in bowls, and add any toppings you like!

Notes

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 196kcalCarbohydrates: 24gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 517mgPotassium: 401mgFiber: 9gSugar: 5gVitamin A: 3862IUVitamin C: 43mgCalcium: 28mgIron: 2mg
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