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!
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!