Butternut Squash Chili

This receipe makes about 10 cups or 6 to 8 servings


Chili Seasoning Mix: 

1/4 c. ground chilies

1/4 c. garlic powder

1/4 c. cumin

3 tbsp. onion powder

2 tbsp. coriander

2 tbsp. smoked paprika

2 tbsp. oregano

1tbsp. thyme

Mix seasoning spices and store in an airtight jar to use when needed.


Butternut Squash Chili

1 can kidney beans

1 can black beans

1 large butternut squash, peeled & cubed

2 medium carrots chopped

2 onions

2 sweet pepper, various colours

5 cloves garlic, minced

2 tsp. seat salt (or more to taste)

4 tbsp. chili seasoning mix (above)

1 28 oz. can tomatoes – or 4 c. fresh chopped tomoatoes

Additional water if needed

2 c. organic frozen corn

Garnish with chopped cilantro, sriracha, fresh scallions or avocado slices if desired



Place all ingredients into a pot. Simmer on low, until liquid is absorbed, and chili has cooked down, about 1 1/2 hours. Adjust chili seasoning depending on how spicy you like it.

Serve over brown rice or mashed potatoes and garnish with toppings you desire. Cornbread or corn chips are great on the side!

This incredible dish is high in plant based protein, potassium ,magnesium, vitamins A & C, calcium and loads of iron.