Vegan Butternut Squash Chili
Author: 
Serves: 6-8
 
Ingredients
  • 1 onion, chopped
  • 3 garlic cloves, minced or chopped
  • 2 tablespoons oil (I use grapeseed or coconut oil)
  • 2 sweet bell peppers, chopped (yellow, orange or red)
  • 1 medium butternut squash, chopped and peeled
  • 1 15 ounce cans of black beans, drained and rinsed
  • 1 15 ounce can kidney beans, drained and rinsed (optional)
  • 2 15 ounce can diced tomatoes (or 1 28ounce can)
  • 2-3 cups veggie broth (depending on how thick you like yours)
  • 1½ tbs chili powder
  • 1 tsp cumin
  • ½ tsp cayenne pepper or to taste (I always add more, because I love spice)
  • salt and pepper to taste
Instructions
  1. In stock pot or large pot, saute onion and garlic in oil for about 5 minutes over medium heat.
  2. Add remaining ingredients, reduce heat, cover and simmer for 15-20 minutes (depending on whether you cooked squash a little before hand).
  3. Enjoy with your favorite toppings!!
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/12/02/tips-for-a-healthy-holiday-vegan-butternut-squash-chili/