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Warmly-Spiced Butternut Squash and Root Vegetable Chili | TheRoastedRoot.net #healthy #recipe #NobleVinesDines
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5 from 1 vote

Warmly-Spiced Butternut Squash and Root Vegetable Chili with Pears

Warmly-Spiced Butternut Squash and Root Vegetable Chili with Pears is a unique, flavorful vegan chili recipe perfect for fall and winter!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soups, Stews, & Chilies
Cuisine: American
Servings: 6 Servings
Author: Julia

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion diced
  • 1 medium sweet potato peeled and chopped into ½-inch pieces
  • 1 large parsnip peeled and chopped
  • 2 cups chopped butternut squash
  • 2 cups mushrooms chopped
  • 3 cloves large garlic minced
  • 1 large pear peeled and chopped
  • 1 tablespoon chili powder
  • 1 teaspoon unsweetened cocoa powder
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons Herbs de Provence*
  • 2 teaspoons sea salt or to taste
  • 1 14-ounce can kidney beans
  • 1 cup Noble Vines 337 Cabernet Sauvignon
  • 2 cups vegetable broth

Instructions

  • Add the olive oil, onion, sweet potato, parsnip, butternut squash to a large pot or Dutch oven and heat to medium-high. Cook for 8 minutes, stirring occasionally.
  • Add mushrooms, garlic, pear, chili powder, cocoa powder, cinnamon, herbs de Provence, salt, and saute 3 minutes, stirring occasionally.
  • Add the kidney beans, wine and vegetable broth and bring to a full boil. Reduce the heat, cover, and simmer 10 to 20 minutes, or until vegetables are soft.
  • Serve heaping portions of chili with rice and your favorite chili toppings

Notes

*or Italian seasoning

Nutrition

Serving: 1grams