Vegetarian Chili

Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


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Vegetarian Chili
Vegetarian Chili
2 tbsp. butter or olive oil
1 cup chopped yam
1 cup chopped butternut squash
1 medium onion, chopped
4 cloves garlic, minced
1 Large pasilla pepper, stemmed, seeded and chopped
1 (15- oz.) can small white beans, drained
1 (15- oz.) can pinto beans, rinsed and drained
1 (14.5- oz.) can fire-roasted diced tomatoes
1 (7- oz.) can diced green chiles
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves

This chili is just as good the next day, making it the perfect make-ahead dish. This recipe may be doubled or tripled for a crowd.

Prep: 20 minutes, Cook: about 45 minutes, Serves: 4 to 6  

1. Melt butter in a large saucepan over medium-high heat. Add yam, squash and onion; cook and stir for 10 minutes to lightly brown. Stir in garlic and pepper.

2. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. 

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Comments   To add your comments, please log in.

This recipe doesn't say how much it makes?

  Comment Number: 6541
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Left out Padilla pepper and white beans but doubled pinto beans. Less spicy.

  Comment Number: 6543
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This recipe makes about 4-6 servings.

  Comment Number: 6546
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