Emily's Butternut Squash and Black Bean Chili
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Introduction
This delicious vegan chili is the perfect meal for a cool, fall day.
Ingredients
2 medium onions, diced
2 cups bell peppers, diced
2 cloves garlic, minced
1 butternut squash, cubed
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
4 cups vegetable broth
salt and pepper to taste
2 cups bell peppers, diced
2 cloves garlic, minced
1 butternut squash, cubed
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
4 cups vegetable broth
salt and pepper to taste
Directions
Start by sautéing the diced onions, garlic, butternut squash, and bell peppers until browned and soft. After about ten minutes or so, add all of the rest of the ingredients, and bring up to a simmer for 15 minutes. Let simmer on low heat until ready to serve! Top with a tiny bit of vegan cheese for a melty treat.
This can also be served in mini pumpkins or acorn squash for a fun, fall main course.
This can also be served in mini pumpkins or acorn squash for a fun, fall main course.
Number of Servings: 6
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