1Ccubedpeeled Butternut Squash (you can also get these already prepared in the frozen section)
115 oz. can Crushed Tomatos
1CPinto Beansrinsed and drained
1CCannellini Beansrinsed and drained
1CRed Kidney Beansrinsed and drained
1Tbl Thinly Sliced Green Onionsfor garnish
OPTIONAL: BOCA™ Brand Ground Crumbles are Veganbe 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!