Recipe by Chaya Suri Leitner

Parve (Meat Free) Chili with Butternut Squash

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Dairy Dairy
Easy Easy
6-8 Servings


- Dairy

We all love a good chili. While the traditional version calls for ground beef, I made this one pareve so we can top it with classic favorites like sour cream and shredded cheese. Sour cream really cuts the heaviness of the chili, making it a perfect topping.


Pareve Chili with Butternut Squash

  • 2 tablespoons Tuscanini Olive Oil

  • 1 large onion, diced

  • 2 carrots, diced

  • 1 cup chopped celery

  • 1 zucchini, diced

  • 1 15-ounce (425-gram) can kidney beans, drained and rinsed

  • 1 15-ounce (425-gram) can pinto beans, drained and rinsed

  • 28 ounces (790 grams) Tuscanini Diced Tomatoes with juice

  • 2 cups peeled and diced butternut squash

  • 2 and 1/2 cups Manischewitz Vegetable Broth or water

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin, such as Pereg

  • 2 teaspoons smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1/4 cup fresh cilantro, chopped (optional)

  • juice of 1 lime


  • shredded cheese

  • sour cream or plain yogurt

  • scallions, chopped

  • avocado, sliced or mashed



Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about five minutes. Add the zucchini and continue to cook for another two to three minutes.


Stir in the kidney beans, pinto beans, diced tomatoes with juice, and butternut squash. Pour in the vegetable broth or water, then add the spices. Stir everything together.


Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for 40–50 minutes or until the butternut squash is tender, stirring occasionally.


About 10 minutes before serving, stir in the lime juice and cilantro (if using). Adjust seasoning if needed.


Ladle the chili into bowls and top with your choice of toppings. Serve with a side of cornbread or crusty bread.


Leftovers can be stored in the refrigerator for up to five days and reheat well.


Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Parve (Meat Free) Chili with Butternut Squash

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