This 3-step vegan chili is filling, rich and comforting with layers of flavor from hearty butternut squash, earthy black beans, and deep warming spices. Each spoonful is so healthy and satisfying, meat-based chilis better watch out!
Heat a Dutch oven or large stock pot over medium heat. Add olive oil and swirl to coat. Cook onions until they begin to release their juices and then add the garlic; cook, stirring frequently to prevent the garlic from burning, until onions are translucent.
Add the chili powder, ground ginger, and cinnamon, and stir to coat with oil. Cook to toast spices a bit, around 2 minutes. Mash some of your black beans.
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. I like to taste every hour and adjust the salt and spices as needed.
Video
Notes
Technique – For the best texture, mash some of the black beans that go into the chili. This will thicken the broth and give the chili a hearty texture.Variations - Slow Cooker: To make slow cooker vegan chili, follow the first 2 steps in the recipe above. Then add all of the ingredients to the crock pot and cook on low for 3-4 hours or on high for 2 hours.Storage – Store leftover chili in an airtight container in the fridge for 3 to 4 days.