Vegan Butternut Squash And Bean Chili
Author:
Stacey@Kitchen Of Youth
Recipe type:
vegan, vegetarian, nut free, gluten free, grain free
Cuisine:
chili, stew, soup
Prep time:
5 mins
Cook time:
35 mins
Total time:
40 mins
Serves:
6
This Vegan Butternut Squash And Bean Chili is perfect, simple comfort food. It will warm you up and make you smile... and it makes for great leftovers.
Ingredients
2 Tbs extra virgin olive oil
1 med onion, chopped
1-1/2 lb cubed butternut squash
7 garlic cloves, smashed
1 bell pepper, chopped
sea salt, to taste
½ tsp chipotle chili powder
1 Tbs chili powder
1 tsp cumin
1 bay leaf
1 tsp turmeric
1 28 oz can whole tomatoes
1 15 oz can black beans, drained and rinsed
1 15 oz can white beans, drained and rinsed
2 cups vegetable broth
5 oz baby spinach
Optional toppings: diced avocado, vegan shredded cheese, dairy-free yogurt
Instructions
Heat the oil in a large pot, over medium heat.
Add the onion and sauce 3 mins, then add the squash, garlic, bell peppers and salt. Cook, stirring, 5 mins.
Stir in the chili powders, cumin, and turmeric. Cook, stirring, 1 minute.
Add the bay leaf, tomatoes with their juices, beans, and broth.
Bring to a boil, then lower heat and simmer, covered, about 30 mins or until the squash is tender -- check on it often so it doesn't overcook.
When the squash is tender, add the spinach, stir, and cook just until wilted.
Ladle into bowls and top with yogurt, avocado, and cheese.
Recipe by
Kitchen of Youth
at https://kitchenofyouth.com/vegan-butternut-squash-and-bean-chili/
3.5.3251