Vegan Chili with Butternut Squash
I love making vegan chili and I have several versions including one with wasabi. I’ve always wanted to enter a chili cook-off contest, haha, thats how passionate I am about chili.
Anyways, what I love about this butternut squash chili recipe is the bold flavors yet its utter simplicty to make. It’s a one-pot sort of dish. You chop all the veggies and let them simmer for 30-45 minutes then you serve. Easy Peasy.
I always go overboard with toppings, which I feel gives a nice fresh balance to the comforting dish. I like to add; chopped green onions, cilantro, diced avocados and sliced jalapeños.
Butternut squash is packed with vitamin A and E which is fantastic for your skin. I’ve made creamy butternut squash mac and cheese that my daughter Meadow loves. It’s awesome watching Meadow devour these healthy vegan dinners. Thank you so much for visiting! And please don’t forget to tag your creations on Instagram or Pinterest. It makes me so happy and makes my whole week! 🙂
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 butternut squash diced
- 1 green bell pepper diced
- 2 celery stalks chopped
- 1 can of chili beans
- 1 can black beans
- 1 can of diced tomatoes
- 1 can of tomato paste
- 1 quart vegetable broth
- 1 cup of water
- 1 tbsp of liquid aminos
- 1 tbsp cumin
- 1 tsp ground oregano
- salt and pepper to taste
- Optional, 1 tbsp of adobo chipotle sauce for an extra kick.
- In a deep sauce pan heat the olive oil and saute the onions for a couple minutes then add the garlic. Combine the rest of the vegetables, beans, diced tomatoes, tomato paste, 1-quart vegetable broth, and the cup of water. Add the remaining ingredients and simmer for 45 minutes or until the butterbut squash is soft.
- Enjoy with chopped green onions, diced avocadoes, and cilantro.