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Speedy Veggie Chili

By Paula Deen


Difficulty: Easy


  • 1 large butternut squash
  • 1 (12 oz) bag frozen onions and peppers
  • 2 (15 oz) cans Mexican style stewed tomatoes
  • 1 can drained black beans
  • 1 can drained red beans
  • 2 cups vegetable stock
  • 2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • chopped, for garnish fresh cilantro


In large soup pot sauté chopped onions in olive oil until tender. Stir in chili powder and cumin. Add butternut squash and vegetable stock. Bring to a boil and reduce to a simmer for 15 minutes or until squash is tender but not mushy. Add tomatoes and drained beans and simmer and simmer for 5 minutes. Garnish with fresh cilantro.