Vegan Butternut Squash Chili
Serves 10
10 mins prep
70 mins cook
80 mins total
Made with sweet butternut squash, savory and warm spices, fiber and protein-packed black beans, crunchy corn, and acidic tomatoes, this chili has just about every flavor you could possibly want!
Peel the squash and cut into 1 inch pieces
Peel the carrots and cut into 1 inch pieces
In a large soup pot, heat the olive oil over medium heat.
Stir in the butternut squash, carrots, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
Add the broth, diced tomatoes, beans, and corn.
Stir in all the spices (chili powder through cayenne).
Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the squash and carrots are tender. The longer it simmers, the better the flavors will be!
Serve hot with chopped green onions and 1 tbsp shredded cheddar cheese per bowl (optional!)
