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Butternut Squash & White Bean Chili

Butternut Squash & White Bean Chili
Recipe Info - Skill Level
Recipe Info - Serving Size
Makes 6 servings
Recipe Info - Prep Time
15 min
Recipe Info - Cook Time
1 hr


  • 3 cups butternut squash, diced
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium poblano peppers, seeded and diced
  • 1 medium jalapeño, seeded and diced
  • 2 teaspoons garlic, chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 4 cups vegetable broth
  • 3 cans (16 ounces each) white beans
  • 1 pack (8 ounces) SWEET EARTH Enlightened Foods Mindful Chik'n™ Strips
  • Salt and Pepper (to taste)
  • 1 lime (juiced)

Make It

Step 1

Preheat oven to 425° F. Toss butternut squash with half of the olive oil, season with salt and pepper and roast for 30-35 minutes or until tender, stirring halfway through cooking.

Step 2

Heat other half of olive oil and sauté onions and poblano peppers over medium-low heat until soft, about 10 minutes.

Step 3

Add jalapeños, garlic, spices, salt, pepper and sauté another minute or until fragrant. Add broth.

Step 4

Drain beans and rinse. Add 2 cans to the chili and mash the other can with a potato masher. Add to the chili.

Step 5

Bring to a boil, reduce to a simmer for 15 minutes.

Step 6

Add lime juice and Chik’n. Simmer another 5 minutes or until desired consistency. If chili becomes too thick add a little more broth or water. Taste and adjust seasoning.

Step 7

Serve with scallions, cilantro, sliced jalapeños, and lime wedges.

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