Butternut Squash Chili
Photo Credit: OZO™

Butternut Squash Chili


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Butternut Squash Chili

Butternut Squash Chili

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner
Keyword: butternut squash, chili, ozo, plant-based, plant-based meat, squash
Servings: 8
Author: OZO™


  • 1 package OZO™ Plant-Based Mexican Seasoned Ground
  • 3 tablespoons vegetable oil
  • 1 1/2 cups red onion, diced
  • 2 tablespoons garlic, minced
  • 2 15oz. cans kidney beans, drained and rinsed
  • 1 15oz. can tomato sauce
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2″ cubes
  • 1 10oz. can petite diced tomatoes (liquid included)
  • 1 4 oz. can diced green chilies
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups vegetable broth

Optional Toppings:

  • cilantro, sour cream, cheese, avocado, tortilla chips


  • Heat oil in a large pot over medium-high heat.
  • Add the onion and OZO Plant-Based Mexican Seasoned Ground and cook until onions are translucent and the ground is browned and crispy, breaking it up with a spatula as it cooks, about 5-7 minutes.
  • Add garlic and cook 1-2 more minutes.
  • Add the squash, kidney beans, tomato sauce, tomatoes, and green chilies. Stir to combine.
  • Add the spices and stir to combine.
  • Add vegetable broth and bring to a boil. Reduce heat to medium-low, then cover and simmer until the squash is tender and liquid has slightly reduced, about 20-30 minutes.
  • Serve in bowls and enjoy with whatever toppings you desire!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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