Vegetarian Butternut Squash Chili

55 8 servings, 1-1/4 cups (300 mL) each
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8 servings, 1-1/4 cups (300 mL) each

What You Need

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Make It

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  • Heat dressing in large saucepan on medium-high heat. Add squash, peppers and onions; cook 10 min., stirring frequently. Stir in all remaining ingredients except tortilla strips and cheese; cover. Simmer on medium-low heat 25 min. or until squash is tender.
  • Meanwhile, spray tortilla strips lightly with cooking spray. Cook in large skillet on high heat 7 min. or until crisp, stirring constantly. Cool.
  • Serve chili topped with cheese and tortilla strips.

Special Extra

Garnish with chopped avocados, sour cream and chopped fresh cilantro just before serving.


  • 8 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 8 servings, 1-1/4 cups (300 mL) each
Calories 360
% Daily Value
Total fat 8g
Saturated fat 3g
Cholesterol 10mg
Sodium 970mg
Carbohydrate 57g
Dietary fibre 12g
Sugars 10g
Protein 18g
Vitamin A 120 %DV
Vitamin C 70 %DV
Calcium 20 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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