Butternut Squash Chili

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  • 2 cans fire-roasted tomatoes with juices
  • 1 can black beans + 1 can red kidney beans
  • 1 Butternut squash, cubed
  • 2 Green bell peppers, sliced
  • 1 sweet Onion, diced
  • 2 tsp ground Coriander
  • 3 Tbs minced Garlic
  • 2 tsp Oregano
  • 2 Tbs Chili powder
  • 1 Tbs ground Cinnamon
  • 2 Tbs Olive oil
  • 1 Tbs ground Cumin
  • 1 salt and freshly ground black pepper, to taste
  • optional to add vegetable broth or water- I added about 12 oz with a vegan bullion cube

-In soup pot heat olive oil stove top on medium heat. Add in garlic and onions. Stir in all spices.
-Sauté about 5 minutes and add in sliced green peppers.
-Once veggie start to soften, pour in fire-roasted tomatoes with juices, and broth (optional). Mix all ingredients well.
-Bring chili to a simmer covered for 10 minutes, letting all flavors soak in.
-Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender,  but not mushy
-Add salt and pepper to taste
-Serve warm

 

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Pumpkin Chili

1 tablespoon coconut oilpumpkin chili
2 medium sweet onions, diced
2 red bell peppers, diced
1 garlic clove, minced
1 butternut squash, peeled and sliced into cubes
1/2 cup pumpkin puree
16 oz vegetable broth
1 can diced tomatoes
1 can tomato paste
1 cup black beans, drained and rinsed
2 can kidney bean, drained and rinsed
1 Tbs chili powder
2 tsp dried oregano
1 tsp nutmeg
2 teaspoon smoked paprika
dash of salt

Melt coconut oil in your soup pot over medium heat.
Sautee the onion and bell peppers, add in garlic.
Once the onion has soften, add in veggie broth and all spices.
Bring to a boil, add in squash, beans, tomatoes,
Simmer for 20 minutes, until all vegetables have cooked through.

For extra spice, sprinkle more chili powder on top.  Serve pumpkin cornbread.

Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili

(This recipe can be made on stove-top or transfer into crock-pot to simmer longer)

Drizzle of olive oil
3 onions, chopped
garlic
2 red bell peppers
3 cans black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans of fire roasted tomatoes (or diced tomatoes with jalapenos)
3 Tbs Chili powder
2 Tbs. Cumin
1 Tbs. Oregano, dried
1 Large butternut squash, peels and cubed
salt and pepper to taste

1. Warm oil in pot over medium heat.  Sauté the onions until tender.  Add garlic and peppers, sauté.

2. Stir in the beans, tomatoes, chili powder, cumin, and oregano.

3.  If using a crock-pot, at this time pour into crock pot, and add the squash on top of mixture.  Set on Low for 5 hours, and serve warm. (If you are going to be around the house all day, you can just simmer the chili on stove-top on low, until squash is cooked through)

4. Season with salt and pepper and serve with Vegan Cornbread!