This vegetarian chili is so flavorful you won’t even miss the meat! The sweet flavor comes from the butternut squash chunks, while the spicy flavor comes from the chili powder, paprika and cumin. Add extra spicy pepper if you want to kick up the heat! This chili is sure to be a crowd pleaser.
Makes: 8 Servings
Ingredients
2 cans (15oz each) black beans, no sodium, drained and rinsed
1 green bell pepper, chopped
1 medium onion, chopped
2 carrots, diced
1 small butternut squash, chopped
1 cup frozen corn
1 can (14oz) tomato sauce, low sodium
1 can (14oz) diced tomatoes, no sodium added
1/2 cup pearl barley
1 zucchini, chopped
1 cup of kale, chopped, thick stems removed
1 cup water
2 tsp vegetable oil
2 cloves garlic, minced
Optional ingredients: use 3 tablespoons of homemade Chili Powder instead of the spices listed above. Try adding 2 minced chipotle peppers in adobo sauce for even more flavor (remove seeds for less heat).*
Optional Toppings: avocado, sour cream/plain yogurt, cilantro, cheese
Instructions
- Heat oil in skillet over medium heat. Add onions, and sauté until tender, about 5 minutes.
- Add salt, garlic, bell pepper, carrots, squash and spices. Sauté for 5-10 minutes.
- Add corn, diced tomato, tomato sauce and water to the vegetable mixture and bring to a boil.
- Add barley, lower heat and partially cover to let simmer for about 40 minutes.
- Check occasionally and add water if it sticks to the bottom of the pot.
- Add beans and zucchini, and simmer for 15 minutes. Add kale just before serving.
*If you can’t find chipotle peppers in adobo sauce, or prefer less spicy heat, you can use 1 tablespoon of smoked paprika instead.
