This vegetarian chili pizza has it all — tender butternut squash, red bell pepper, and onion; lots of warming spices; corn and black beans; and a melty blanket of cheddar cheese. Top it with sliced scallions and a dollop of sour cream for the ultimate comfort food meal.
For inspiration and basic ratios, I started with The Kitchn's Pumpkin Chili recipe. It's one of my all-time favorites—spicy with undertones of sweet and umami flavors—and it's not too heavy to make in warmer months.
Instead of stewing the vegetables, I roasted them with spices and a little oil. Then I cooked down a can of diced tomatoes with chiles and mixed in the roasted vegetables, some black beans and corn, Worcestershire sauce, and balsamic vinegar. Cheddar was an obvious choice for finishing the chili topping, and scallions and sour cream made logical (and delicious) add-ons at the table.
Craving fall favors? No matter what time of year it may be, vegetarian chili pizza will bring autumnal flavors to your table.
Vegetarian Chili Pizza with Butternut Squash, Black Beans, Corn, and Cheddar
- Cutting board and knife
- Baking dish
- Medium saucepan
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- 1 small (¾-pound) butternut squash, peeled, seeded, and cut into ¼- to ½-inch dice (2 cups diced squash)
- ½ medium yellow onion, cut into ½-inch dice
- 1 medium red bell pepper, cut into ½-inch dice
- 2 garlic cloves, chopped
- 1 tablespoon extra-virgin olive oil, plus more for brushing the dough
- 2 teaspoons chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- Fine sea salt
- Freshly ground black pepper
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 dash Worcestershire sauce
- ¼ cup thawed frozen corn kernels
- ¼ cup drained and rinsed canned black beans
- ¼ teaspoon balsamic vinegar
- 1 (14- to 16-ounce) ball pizza dough
- 4 to 6 ounces sharp cheddar cheese, shredded
- 1 tablespoon finely chopped scallion
- Sour cream, for serving
- Preheat the oven to 425°F. If you're using a baking stone/steel, place the stone/steel in the bottom third of the oven before you start preheating.
- In a baking dish, toss together the squash, onion, bell pepper, garlic, olive oil, chili powder, cinnamon, and cumin. Season with some salt and pepper and roast for 30 to 35 minutes, stirring occasionally, or until the squash is very tender.
- Meanwhile, in a medium saucepan, bring the diced tomatoes and chiles to a boil, then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated, 5 to 7 minutes. Stir in the Worcestershire sauce and remove the pan from the heat. When the vegetables are done roasting, add them to the sauce along with the corn, beans, and balsamic vinegar. Mix well, give it a taste, and add more salt, pepper, and balsamic as needed.
- Increase the oven temperature to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel). If you’re using a baking stone or steel, switch the oven to Broil on high as soon as it reaches the higher temperature.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spread the chili mixture evenly over the dough, leaving a ½-inch border all around, and scatter the cheese on top. Brush the edges of the dough with a little olive oil.
- Transfer the pizza to the oven and bake until the crust is golden and spotted on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
- Let the pizza rest for a few minutes, then sprinkle with the scallions. Slice and serve with a small bowl of sour cream, if using.
Here are a few other comfort food pizzas you'll love: