Vegan Beet & Butternut Squash Chili
Author:
Stacey @There's A Cook In My Kitchen
Recipe type:
chili, comfort food, vegetables
Cuisine:
vegan, vegetarian, paleo, whole30
Prep time:
10 mins
Cook time:
50 mins
Total time:
1 hour
Serves:
6-8
This is a vegan chili that's as hearty as a traditional meaty one. It's got beets, butternut squash, carrots, peppers, beans, and so much more!
Ingredients
1 Tbs extra-virgin olive oil
1 med onion, chopped
1 yellow bell pepper, chopped (use whatever color pepper you have)
2 carrots, peeled and sliced
1-1/2 lb large-diced butternut squash
½ lb red beets, peeled and diced (I used pre-cooked ones)
1 tsp garlic powder
½ tsp chipotle chili powder
1-1/2 tsp turmeric
1 Tbs cumin
1-1/2 Tbs chili powder
sea salt and black pepper to taste
1 28-oz can crushed tomatoes
2 cups vegetable broth
1 15-oz can kidney beans, undrained
1 Tbs raw cacao powder
Optional raw Chinese herbs: Huang Qi, Shan Yao
For garnish: vegan cheese, coconut yogurt, fresh cilantro, chips
Instructions
Heat the oil in a large pot over medium heat and add the onion, bell pepper, and carrots. Season with salt and pepper.
Saute, stirring, about 5 minutes.
Add the squash, beets, garlic powder, chipotle powder, turmeric, cumin, chili powder, and more salt and pepper.
Cook, stirring, about 15 minutes, over medium-low heat.
Add the tomatoes, broth, beans, and cacao.
Reduce the heat to low, cover the pot, and simmer 30 minutes.
Give the pot a good stir, uncover it, and cook an additional 20 minutes.
Ladle into individual bowls.
Garnish with a dollop of yogurt, some cilantro, more cheese, and crushed chips.
Enjoy!
Recipe by
Kitchen of Youth
at https://kitchenofyouth.com/vegan-beet-butternut-squash-chili/
3.5.3208