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veggie chili

Vegetable Chili

Serves: 8

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1/4 cup extra-virgin olive oil
1 large yellow onion, diced
2 poblano peppers, seeded and diced
1 red bell pepper, seeded and diced
6 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 head cauliflower, cut into small florets
1 acorn squash, peeled, seeded, and cut into 1-inch pieces
8 ounces button mushrooms, quartered
2 (14.5-ounce) cans pinto beans, drained
1 (14.5-ounce) can crushed tomatoes
4 chipotle peppers, minced
4 cups vegetable broth
Kosher salt and freshly ground black pepper
Shredded cheddar cheese, for serving
Sliced avocado, for serving
Fresh cilantro, for serving


Heat the oil in a large Dutch oven over medium heat. Add the onion, poblanos and bell pepper and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, chili powder, cumin and coriander, and cook, stirring, until the spices are fragrant, about 1 minute. Add the cauliflower, squash and mushrooms, and toss to coat with the pepper mixture. Continue to cook for 5 minutes. Add the beans, tomatoes and chipotles, and toss with the vegetables. Continue to cook for 2 minutes, then the add vegetable broth and season with salt and pepper.

Cover the pot, reduce the heat to low, and simmer, stirring occasionally, until the squash and cauliflower are tender and the chili has thickened, 45 to 60 minutes. Ladle the chili into bowls and serve with the cheddar cheese, avocado and cilantro.

About the recipe

Want a fresh twist on a traditional chili? Make it with hearty vegetables instead. Each of the vegetables brings a different flavor and texture to the party, while the spices, peppers and pinto beans evoke that southwestern feel synonymous with a classic chili.

If you can’t find acorn squash, feel free to substitute butternut squash or even sweet potatoes.