Cooked - Vegan Butternut Squash Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Butternut Squash Chili

10.0

3 lb butternut squash (peeled and cut into cubes)

3 carrots (diced)

1 tbsp extra virgin olive oil

4 peppers (diced)

1 large onion (chopped)

12 garlic cloves (minced)

2 tbsp tomato paste

3 cups low sodium vegetable broth

2 10oz cans diced tomatoes with green chilies

30 oz black beans (2 cans)

2 cups frozen corn

1 tbsp chili powder

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp salt (or more to taste)

½ tsp garlic powder

½ tsp smoked paprika

½ tsp ground coriander

½ tsp regular paprika

½ tbsp brown sugar

⅛ tsp cayenne pepper

Chopped green onions (to serve)

Shredded cheddar cheese (to serve (non-vegan option))

Peel the squash and cut into 1 inch pieces
Peel the carrots and cut into 1 inch pieces
In a large soup pot, heat the olive oil over medium heat.
Stir in the butternut squash, carrots, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
Add the broth, diced tomatoes, beans, and corn.
Stir in all the spices (chili powder through cayenne).
Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the squash and carrots are tender. The longer it simmers, the better the flavors will be!
Serve hot with chopped green onions and 1 tbsp shredded cheddar cheese per bowl (optional!)

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 39 weeks ago

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