Sweet and Spicy Squash and White Bean Chili
On a cool night, one of my favorite dinners is a bowl of warming chili. It is nice and hearty, and it makes the house smell wonderful. Add a side of vegan corn bread and a salad and I am set! One of my favorite chili recipes adds squash. It makes it slightly sweet, and so delicious. I am going to share my favorite vegan chili recipe with you. It has a few special ingredients that may sound odd, but they make the chili broth taste rich and flavorful. Also, I use white beans in my chili in place of the usual black or pinto, as my mother used to use them in all her soups. I add a kick to my chili with a habanero, but if you would like it a bit more mild, feel free to stick with the jalapenos or omit the hot peppers. This chili can be tailored to your liking, and the best part is it freezes wonderfully for a quick meal later.
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.
* 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.
In a large stockpot or dutch oven, heat the peanut oil over medium heat. Add the onions, habanero, jalapenos, and carrots, and saute until softened, about 6-7 minutes. Add the garlic, chili powder, cumin, cinnamon, oregano, paprika, chipotle powder, and cook for a minute until fragrant, then add the tomatoes, red bell peppers, cider vinegar, cocoa powder, maple syrup, tamari, almond butter, veggie broth, and bring to a boil.
Simmer until flavors have blended, stirring often, about 20 minutes. Add cooked beans, raisins and squash, and sea salt and pepper to taste, and continue to cook until heated through. Serve hot with vegan sour cream sliced scallions to garnish and cornbread if desired.
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