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Butternut Squash Chili

15 minutes
30-50 minutes


OZO™ Plant-Based Mexican Seasoned Ground 1 Package
Vegetable oil 3 Tablespoons
Red onion, diced 1½ Cups
Garlic, minced 2 Tablespoons
Kidney beans, drained and rinsed (2) 15 oz. Cans
Tomato sauce (1) 15 oz. Can
Butternut squash, peeled, seeded, and cut into 1/2″ cubes 1 lb. Squash
Petite diced tomatoes (liquid included) (1) 10 oz. Can
Diced green chilies (1) 4 oz. Can
Chili powder 1 Tablespoon
Ground cumin 1½ Teaspoons
Smoked paprika ½ Teaspoon
Kosher salt 1 Teaspoon
Ground black pepper ¼ Teaspoon
Cayenne pepper ¼ Teaspoon
Vegetable broth 2 Cups
Optional toppings: cilantro, sour cream, cheese, avocado, tortilla chips
Plant-based Mexican Seasoned Ground


Step 1
Heat oil in a large pot over medium-high heat.
Step 2
Add the onion and OZO Plant-Based Mexican Seasoned Ground and cook until onions are translucent and the ground is browned and crispy, breaking it up with a spatula as it cooks, about 5-7 minutes.
Step 3
Add garlic and cook 1-2 more minutes.
Step 4
Add the squash, kidney beans, tomato sauce, tomatoes, and green chilies. Stir to combine.
Step 5
Add the spices and stir to combine.
Step 6
Add vegetable broth and bring to a boil. Reduce heat to medium-low, then cover and simmer until the squash is tender and liquid has slightly reduced, about 20-30 minutes.
Step 7
Serve in bowls and enjoy with whatever toppings you desire!

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