Squash Chili

I am a big fan of a warm bowl of chili during the fall and winter months, partly because it is easy to make a big batch. It is great to either freeze some for a later date or enjoy throughout the week.  One of my favorite add ins for chili is winter squash; it is sweet and the flavor lends itself well to the chili spices.  This chili I am sharing with you today has two types of beans for extra protein and heartiness.  This is a vegan chili, bu it is so good you will not miss the meat!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a large stockpot or dutch oven, heat the peanut oil over medium heat. Add the onions, and saute until softened, about 6-7 minutes. Add the garlic, chili powder, cumin, cinnamon, oregano, chipotle powder, and cook for a minute until fragrant, then add the tomatoes, cider vinegar, cocoa powder, agave nectar, worchestershire sauce, tamari, peanut butter, veggie broth, and bring to a boil. Simmer until flavors have blended, stirring often, about 20 minutes. Add cooked beans, squash, and sea salt and pepper to taste, and continue to cook until heated through. Serve hot with vegan sour cream and cornbread.* Preheat oven to 475 degrees. Line a baking sheet with foil, and spray with non-stick spray. Cut 1 large buttercup squash in half from top to bottom, and remove seeds. Place cut side down on baking sheet, and roast for about 25-30 minutes until tender. Remove from oven and let cool until cool enough to handle, then remove skin and cut into cubes.


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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

Skill Level

  • Beginner
  • Easy