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Butternut Squash & Maca Chili
45 Minutes
Butternut squash and maca chili is the perfect meal for the whole family! It's vegan, gluten-free, easy to make, and delicious! Plus- any leftovers will make for the perfect lunch!


  • 2 Large Carrots, peeled and diced
  • 2 Stalks Celery, diced
  • 1 Medium Butternut Squash, peeled, deseeded, and diced
  • 1 Large White Onion, diced
  • 4 Garlic Cloves, minced
  • 1 8oz Can Kidney Beans, drained
  • 1 8oz Can Black Beans, drained
  • 2 16oz Cans Organic Chopped Tomatoes
  • 2 tsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp MRM Turmeric Powder
  • 2 Tbsp MRM Maca Powder
  • 3 Tbsp Light Olive Oil
  • Salt & Pepper


  1. Heat the olive oil in a medium-sized pot on high heat. Add the onion, celery, carrot, and garlic. Gently cook for 3-4 minutes being careful not to brown.
  2. Add the cumin, chili powder, and turmeric then gently cook for another 2 minutes. Add a pinch of salt and pepper.
  3. Add the butternut squash and chopped tomatoes then bring to a boil. Cover the pot with the lid and bring down heat to a simmer. Simmer for 20-25 minutes, stirring occasionally.
  4. Add the beans (kidney and black) and maca powder and stir to combine. Bring back to a simmer for 12-15 minutes, or until the chili is nice and thick.
  5. Remove the pot from heat and adjust seasoning as preferred.
  6. Serve with some brown rice and garnish with chopped cilantro and a squeeze of lime. Enjoy!

Nutrition Information


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