Butternut Squash Vegan Chili
This Butternut Squash Vegan Chili is the perfect dinner to whip up on the weekend and eat throughout the week! It's healthy and packed with plant-based protein, fiber, vitmains and minerals and is totally family-friendly!
Servings 6 servings
Ingredients
- 1 tsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 large carrots diced
- 4 large celery stalks diced
- 1 red bell pepper diced
- 1 small butternut squash peeled and diced
- 540 mL black beans drained and rinsed
- 540 mL chickpeas drained and rinsed
- 1596 mL diced tomatoes plus their juices.
- 150 mL tomato paste
- 1 tbsp cocoa powder
- 2 tbsp chili powder or to taste
- 1 tsp dried oregano or to taste
- 2 tsp cumin or to taste
- 3/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tsp chili flakes or to taste
Instructions
- Sauté onion and garlic in olive oil in a large pot over medium until the onion is translucent.
- Add carrot and celery to the pot and sauté for another 3-5 minutes.
- Add all remaining ingredients to the pot, then increase heat to high bring to a low boil. Reduce to low-medium heat to bring chili to a simmer.
- Simmer with the lid over low heat for 30-45 minutes, or until butternut squash is fork-tender and flavors have developed. Serve and enjoy!
