Black Bean Butternut And Chipotle Chili Recipes
BUTTERNUT SQUASH & BLACK BEAN CHILI
Full of fall squash, veggies and hints of chipotle powder and cinnamon, this vegan Butternut Squash & Black Bean Chili makes a really wonderful warm autumn chili!
Provided by Julie | The Simple Veganista
Categories Entree
Time 55m
Number Of Ingredients 19
Steps:
- Stovetop: In a large 5 - 6 quart pot, heat oil/water over medium high heat, saute the onion for 5 - 7 minutes. Add the spices, saute for 1 minute more. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling.
- Slow Cooker: Place ingredients into your slow-cooker, finishing with the vegetable broth and give a good stir. Cover and cook on low for 6 - 8 hours, or on high for 3 - 4 hours. Taste, and season with additional salt and pepper or seasonings as needed.
- Serve with garnish of choice. Pairs great with my favorite vegan cornbread or jalapeno cornbread muffins!
- Serves 4 - 6
- Keep leftovers stored in the refrigerator, covered, for up to 5 days. For longer storage, store in the freezer in freezer safe containers for up to 2 - 3 months.
Nutrition Facts : Calories 336 calories, Sugar 10.8 g, Sodium 639.2 mg, Fat 1.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 68.6 g, Fiber 23.1 g, Protein 17 g, Cholesterol 0 mg
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