Three Bean Butternut Squash Chili {Vegan}
Ingredients
- 1 Tbl Vegetable or Olive Oil
- 1 C Chopped Onion
- 1 tsp Chili Powder or more to taste
- 1/8 tsp Salt or more to taste
- 1/8 tsp Garlic Powder or more to taste
- 1 C Vegetable Broth
- 1 C cubed peeled Butternut Squash (you can also get these already prepared in the frozen section)
- 1 15 oz. can Crushed Tomatos
- 1 C Pinto Beans rinsed and drained
- 1 C Cannellini Beans rinsed and drained
- 1 C Red Kidney Beans rinsed and drained
- 1 Tbl Thinly Sliced Green Onions for garnish
- OPTIONAL: BOCA™ Brand Ground Crumbles are Vegan be sure to read the ingredients if using another brand. We used ½ Cup.
Instructions
- Heat a large pan over medium heat and add oil. Add onions to hot oil and saute for 15-20 minutes, stirring occasionally. Add the chili powder (I like mine mild, but you can always add more to suit your taste). Cook for a minute and add the salt and garlic powder. Cook for 2 minutes, stirring constantly.
- Add the broth, butternut squash and the canned tomatos. Bring to a simmer and cook for another 20 minutes or so, stirring occasionally.
- Drain, rinse and drain the beans.
- Measure 1 Cup of each.
- Add the beans
- and simmer for 30 minutes or until it begins to thicken, stirring occasionally. Top with the sliced green onions to garnish and serve with our homemade vegan Cornbread and vegan Honey Butter!
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[…] easy for you to find in your local grocery or specialty store. This one pairs perfectly with our Three Bean Butternut Squash Chili and even better when topped with our vegan Honey Butter! […]