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As the nights become colder, all I want to do is come home, curl up on my couch, and binge watch the Great British Baking Show… preferably with a glass of wine in one hand and a bowl of something warm and yummy in the other.
And this Vegan Butternut Squash Chili totally delivers on the warm + yummy part of that equation!
It’s hearty, slightly spicy, and probably the easiest thing to pull together (promise!). It also makes a huge pot, which is perfect for leftovers or for stashing in the freezer for days when you don’t have time to make dinner (AKA every night from now until January 2nd).
But what truly makes these chili awesome is that it is so veggie-packed, but even the staunchest carnivore will love it. I always love easy plant-based meals that everyone in my family will love!
Grab a large heavy-bottomed soup pot (I’m in love with my 5-quart Dutch oven) and set it over medium-high heat. Add in some oil.
When the oil is hot, add in some onion and cook for about a minute until it’s soft.
And then add in some minced garlic, cubed peeled/seeded butternut squash, cubed zucchini, and some diced red bell pepper. Allow the veggies to cook for about 2-3 minutes until they start to soften.
Then add in a 28oz can of whole tomatoes – I use a pair of kitchen shears to cut the tomatoes up a bit in the can before adding to the pot. If you don’t have kitchen shears, use a spoon to break the tomatoes into smaller chunks after they are added to the pot. Stir everything to combine.
And then add in the seasonings – chili powder, cumin, dried oregano, salt, pepper, and cayenne pepper.
I allowed the chili to simmer for about 15 minutes, then added into two cans of beans (any combination works here, but I used pinto beans and these cool red/white striped ones called Roman beans). Then I allowed the chili to simmer for another 10 minutes, or until the butternut squash was tender and the beans were heated through.
And just like that, dinner’s done!
All that’s left is to dish it up and top with some freshly chopped parsley and all the fixin’s you love (avocado and taco chips for me, please!).
It’s an easy and hearty dinner that is perfect for busy late fall nights.
Happy Wednesday, everyone!
Vegan Butternut Squash Chili
|Prep:||Cook:||Yield: Serves 6||Total:|
This vegan chili gets it's heartiness from butternut squash and beans!
- 2 teaspoons olive oil
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- ½ medium-sized butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 large zucchini, cut into 1-inch cubes
- 1 large red bell pepper, seeded and diced
- 1-28oz can of low-sodium whole tomatoes, cut into small pieces using kitchen shears/knife
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2-15oz cans of low-sodium beans, rinsed and drained (any bean works great here!)
- Toppings - avocado, taco chips, fresh herbs
- Set a heavy-bottomed soup pot over medium-high heat. Add in the olive oil.
- When the oil is hot, add in the onion and cook for about 1 minute until slightly translucent.
- Add in the garlic, butternut squash, zucchini, and bell pepper. Stir together and cook for 2-3 minutes.
- Add in the tomatoes and enough water to just barely cover the vegetables.
- Add in the chili powder, cumin, oregano, salt, pepper, and cayenne pepper. Stir together.
- Bring the mixture to a boil, cover, reduce to a simmer, and cook for 15 minutes.
- After 15 minutes, uncover the chili and add in the beans. Stir to combine and continue to simmer for an additional 10 minutes with the lid cracked. The chili is done with the squash is tender and the beans are heated through.
- Taste and adjust the seasonings per preference (I always sneak in a dash or two of hot sauce!).
- Serve immediately with all the fixin's!
Nutrition Information (1 serving, no toppings):
Calories: 260 calories | Fat: 3.5gm | Saturated fat: 0.5gm | Carbohydrates: 49gm | Sodium: 203mg | Fiber: 15gm | Protein: 13gm | Cholesterol: 0mg