Vegetarian Butternut Squash Chili With Black Beans Recipes

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BUTTERNUT SQUASH & BLACK BEAN CHILI



BUTTERNUT SQUASH & BLACK BEAN CHILI image

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

1 tablespoon olive oil or 1/4 cup water, for water saute
1 medium onion (any color), diced
3 cloves garlic, minced (or 1 teaspoon garlic powder)
1 heaping Tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon chipotle powder, or to taste
1/4 - 1/2 teaspoon cinnamon, start small
1 small (1 1/2 - 2lb.) butternut squash (about 4 - 5 cups), peeled, seeded & diced
2 red bell peppers, cored, seeded and diced
2 cans (15 oz) black beans, drained and rinsed, or 3 cups home cooked black beans
1 can (15 oz) fire roasted diced tomatoes + juice
2 cups water or vegetable broth
2 - 3 teaspoons cocoa powder or 1 oz of dark chocolate, optional
himalayan salt, to taste
avocado
cilantro
diced onions
lime wedges
vegan sour cream

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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