Recipe for Vegetarian Chilli with Winter Vegetables

Vegetarian Chilli with Winter Vegetables


Approximately 6 to 8 servings

  • 1 large carrot or 2 medium carrots, diced
  • 1 teaspoon ground gently roasted cumin seeds 128-ounce can chopped tomatoes
  • 1 recipe 3 (14-ounce) cans simmering pinto beans
  • 1 chopped red pepper (optional)
  • 2 minced big garlic cloves
  • 2 cups sliced winter squash (about 34 pound)
  • 3 tbsp mild ground chilli (or strong, if desired)
  • 2 tsp grapeseed, sunflower, or canola oil
  • 1 finely chopped onion
  • 1 tsp dried oregano (ideally Mexican oregano)
  • 1 cup water and 2 teaspoons tomato paste
  • Season with salt to taste
  • Garnish with grated cheddar or Monterey Jack cheese or crumbled queso fresco (optional).
  • 12 cup cilantro, chopped

Nutrition information per serving (8 serves)

85 calories; 1 g polyunsaturated fat; 12 g carbohydrates; 4 g fat; 0 g saturated fat; 0 g trans fat; 2 g monounsaturated fat; 4 g dietary fibre; 6 g sugars; 2 g protein; 451 mg sodium


  • In a large soup pot or Dutch oven, heat the beans over high heat.
  • In a heavy nonstick skillet, heat the oil over medium heat and add the onion, carrot, and pepper. Cook, stirring frequently, for 8 minutes, or until the veggies are soft and starting to colour. Stir in the garlic and cook for 30 seconds to a minute, until aromatic, before adding the ground chilli and cumin. Cook for 2 to 3 minutes, stirring constantly, until the mixture begins to adhere to the pan. Season with salt and pepper after adding the tomatoes and oregano. Bring to a simmer and cook, stirring frequently, for about 10 minutes, or until the tomatoes have cooked down and the mixture has started to adhere to the pan. Return to a simmer after adding the tomato paste dissolved in water.
  • Season with salt to taste and cook for 10 minutes, stirring frequently, until the mixture is thick and fragrant.
  • Incorporate the tomato mixture into the beans. Bring the winter squash to a simmer. Simmer for 30 to 45 minutes, stirring frequently. Stir frequently to prevent the chilli from settling and sticking to the bottom of the saucepan. It should be thick; if necessary, thin with water. Adjust the salt to taste.
  • Stir in the cilantro and simmer for 5 minutes before serving. Spoon into serving dishes. Top with shredded cheddar, Monterey jack, or crumbled queso fresco if desired.

The simmered beans can be made 3 or 4 days ahead of time, and the chilli will keep in the refrigerator for 3 or 4 days. If it continues to thicken, you’ll probably want to thin it out with water. It freezes really well.