Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Winter Vegetable Chili Recipe
Warm up this winter with a hearty and healthy Vegan Winter Vegetable Chili packed with parsnips, butternut squash, cannellini beans, and a flavorful blend of spices.
Ingredients
Instructions
- In a large pot, heat some olive oil over medium heat. Add the onion along with a pinch of salt and cook until it becomes translucent and starts to sweat.
- Introduce the garlic to the pot and cook for an additional 2 minutes until it becomes fragrant.
- Combine the parsnips and butternut squash with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir well to ensure that all the spices coat the vegetables. Cover and cook for 20 minutes, stirring occasionally to prevent sticking.
- Introduce the cannellini beans, cilantro, and vegetable broth to the pot. Increase the heat to medium-high and bring it to a boil for 2 minutes. Then, reduce the heat and let it simmer for 15 minutes until the chili thickens and the vegetables are fully cooked.
- Ladle the delicious chili into bowls and garnish with fresh cilantro and cheddar cheese.
- Enjoy your flavorful chili!
Nutrition
| Sugar | 12 grams |
| Carbohydrates | 67 grams |
| Fiber | 9 grams |
| Protein | 11 grams |
| Fat | 58 grams |
| Calories | 638 calories |
This Vegan Winter Vegetable Chili recipe is a simple and easy one-pot meal that is perfect for a cozy winter dinner.
Packed with healthy and nutritious ingredients, this dairy-free, gluten-free, and vegan chili is both hearty and light.
It is a comforting comfort food that can be prepared under 1 hour on the stovetop.
With its high-fiber content and low-fat and low-sugar levels, it is a healthy option for those looking to add more veggies to their diet.
Grab your cheese grater, saucepan, and wooden spoon, and get ready to savor this delicious dish that is sure to warm you up on a cold winter night.
Be sure to check out these recipes as well:
- Vegan Middle Eastern Pita Salad (Fattoush Salad)
- Vegan Pumpkin Spice Coffee
- Vegan One-Pot Butternut Squash Pilaf
- Vegan Southwestern Veggie-Packed Tater Tot Casserole
- Vegan Vegetarian “Meat” Sauce
- Vegan Vegetarian Potstickers
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!