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90% would make again

Winter Vegetable Chili

Tasty Team


for 8 servings

  • olive oil, to taste
  • 1 medium white onion, diced
  • kosher salt, to taste
  • 3 cloves garlic, minced
  • 2 cups parsnip (450 g), peeled and diced
  • 3 cups butternut squash (615 g), peeled and diced
  • 1 teaspoon paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • ¼ teaspoon allspice
  • 1 ½ teaspoons chipotle powder
  • 28 oz cannellini bean (795 g), drained
  • ¼ cup fresh cilantro (10 g), chopped, plus more for garnish
  • 4 cups vegetable broth (960 mL)
  • shredded cheddar cheese, for garnish

Nutrition Info

    Calories 638
    Fat 58g
    Carbs 67g
    Fiber 9g
    Sugar 12g
    Protein 11g

Estimated values based on one serving size.


  1. In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the onion, season with salt, and cook until the onion starts to sweat and become translucent, 3 minutes. Add the garlic and cook until fragrant, 2 minutes more.
  2. Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir to coat the vegetables with the spices. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until the vegetables begin to soften.
  3. Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
  4. Ladle the chili into bowls and top with cilantro and cheddar cheese.
  5. Enjoy!

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