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This vegan Butternut Squash Chili is so filling, flavorful and comforting, you won’t even miss the meat!
True story: I’ve made this for dinner three weeks in a row! Sometimes I serve it over wild rice, but mostly I’ve been eating it on a bed of quinoa with a dollop of Greek yogurt in place of sour cream, and then smothered in crispy, roasted kale!Â
With just the right amount of spice and kick, this vegan chili recipe is sure to bring the whole family together around the dinner table during a cold winter night. You can make this vegetarian chili recipe slow cooker style, and file it away under your vegan recipes healthy. This butternut squash chili is one of those one pot meals {healthy!} as well!
After you make the sure-hit that is this Butternut Squash Chili, you can spread your wings into chili territory! My Pinot Noir Chili is a rich, comforting chili with ground beef and kidney beans and just a touch of pinot noir wine for a beautiful depth of flavor! It’s like your favorite chili but dressed up a bit! Who doesn’t want a chili that feels fancy? It has all the convenience of your favorite chili but the added wine makes it taste rich and complex.
Butternut Squash Chili
Ingredients
- 2 tablespoon Olive oil
- 1 yellow onion chopped
- 2 teaspoon garlic minced
- 3 tablespoon ancho or New Mexican chili powder
- ÂĽ teaspoon ground ginger
- â…› teaspoon cinnamon
- 2 teaspoon kosher salt
- 4 c butternut squash cubed
- 15 oz Black beans 1 can rinsed and drained
- 28 oz Pealed pomodoro tomatoes 1 large can
- 6 oz Tomato paste 1 small can
- 1 ½ cups Vegetable broth low sodium
Instructions
- In a large pot set on medium low heat, add the olive oil, onion and garlic, swirling to coat. Cook over medium low until the onions have released their juices and are transparent. Try not to brown the garlic or it adds an “off flavor” to the chili.
- Add the spices and cook to toast them a bit, around 2 minutes.
- Add all the remaining ingredients, bring to a boil then reduce heat to low and simmer, covered, until the squash is tender. This takes about 1-2 hours depending on how large the cubes are. Low and slow is best for flavor and also so the squash cooks but doesn’t break down.
