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Vegan Butternut Squash Chili

Recipe Blog - Butternut Squash Chili

Vegan Butternut Squash Chili

The days are getting shorter, the nights are getting colder, and you feel a chill in your bones! That’s right, fall is slowly coming to a close and winter is making its steady approach. But before you pull out your winter boots and parkas, you still have time to enjoy the beautiful sights, smells, and tastes of fall!

Fall is a wonderful time to enjoy all the earthy seasonal vegetables. One of these delicious seasonal veggies is butternut squash – a fall favourite packed with Vitamin A, fibre, potassium, and even magnesium! Adding this ingredient into your dinners is a great way to keep your heart healthy all season long and your soul warmed for those cooler days.

Many people will gravitate towards making soup with butternut squash, but there is so much more it can be used for! Want to try something new and unique with this vegetable? Try serving up this Vegan Butternut Squash Chili for dinner! A heart-healthy recipe filled with natural ingredients and those cozy fall flavours. Don’t have a lot of time to make dinner? No problem! This recipe is easy to make and takes little-to-no time – a perfect dinner option that the whole family can enjoy!

 

Ingredients (Made to serve 5)

  • Butternut Squash (peeled and diced)
  • 1 can Diced Tomatoes (28 oz. can)
  • 1 can Black Beans (15 oz. can)
  • 1 can Pinto Beans (15 oz. can)
  • ½ cup Vegetable Broth (additional 2 tbsp. for sautéing)
  • 1 cup Quinoa (cooked)
  • 1 Yellow Pepper (diced)
  • 2 Chipotle Peppers (chopped)
  • 5 Garlic Cloves (minced)
  • ½ tsp. Cinnamon
  • ½ tsp. Paprika
  • ¼ tsp. Salt
  • ¼ tsp. Pepper

 

Directions:

  1. In a large pot, heat up the 2 tablespoons of vegetable broth over medium heat.
  2. Once pot is warmed, add the garlic, chipotle peppers, and butternut squash.
  3. Cook the mixture, stirring occasionally, for roughly 10 minutes.
  4. Add the yellow pepper to the mixture and cook for an additional 5 minutes.
  5. Add in the beans (black and pinto), diced tomatoes (liquid as well), and the cinnamon, paprika, salt, and pepper.
  6. Stir mixture until combined.
  7. Bring the mixture to a simmer and let it warm for 10 minutes or until the butternut squash is soft and well cooked.
  8. Serve in bowls with optional cilantro as a topping.

 

Thank you to SavoryTooth.com for this wonderful and warming fall dish! https://www.savorytooth.com/butternut-squash-chili/

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