Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

This is a smoky flavored vegetable-laden chili. Rarely are there leftovers when I make this. It's a hit and even better when eaten for leftovers. It came from a Better Homes Soups & Stews magazine.

Ingredients Nutrition


  1. In a small nonstick skillet, toast chili powder, cumin, salt, and oregano over medium heat for about 2 minutes or until spices are fragrant. Shake skillet occasionally. Set aside.
  2. In a 4-quart Dutch oven, cook onion and garlic in hot oil until tender. Stir in butternut squash, carrot, sweet pepper, and corn. Stir in the toasted spice mixture, beans, undrained tomatoes, beer, chipotle pepper, and black pepper.
  3. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Stir in zucchini. Cover and simmer for 5 minutes more or until zucchini is tender.

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