Sunday, November 13, 2016

Butternut Squash Chipotle Chili {Vegan}

Sweet and smoky, this Butternut Squash Chipotle Chili is not only vegan, it's also delicious!

Chilis, like this one, are wonderful to serve in these cold fall and winter months. They warm the body and are full of flavor. This chili has a natural earthy, sweetness from the butternut squash and a spicy, smoky flavor from the chipotles. All of the other ingredients add something special on their own. To make this chili even better, prepare it the night before serving so the flavors combine!

Butternut Squash Chipotle Chili {Vegan}
  • 1 (15 oz) can chili tomatoes 
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (10.5 oz) can diced tomatoes with green chiles
  • 3 to 4 garlic cloves, minced
  • 1 to 2 chipotle peppers in adobe, diced
  • 1 small butternut squash, peeled, seeded, & diced
  • 1 large onion, diced
  • 1 large bell pepper, seeded & diced
  • 1 cup corn kernels (I used frozen)
  • 1 cup vegetable broth (or more/less depending on desired consistency and how much chia seed you use)
  • 1 lime, juiced (or about 2 tablespoons apple cider vinegar)
  • 1/4 cup vegan ketchup (optional, for sweetness & thickeness)
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon vegan Worcestershire sauce 
  • 1 to 3 tablespoons chia seeds (optional, for thickness)
  • 1 tablespoon oil
  • 1 tablespoon cocoa powder
  • 1 tablespoon real maple syrup (optional, for sweetness)
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon onion powder (optional)
  • salt and pepper, to taste
  • toppings, for serving (pomegranate seeds, sliced avocado, hemp seeds...)
Heat the oil in a pot over medium heat. Add the squash, bell pepper, onion, garlic, and corn to the pot. Sprinkle with salt, pepper, chili powder, paprika, cumin, cocoa powder, garlic powder, and onion powder and cook until fragrant, about 2 to 3 minutes. 

Add the beans, chili tomatoes, tomato sauce, tomatoes with green chilies, vegetable broth, and chopped chipotle. 

Bring to a simmer and cover slightly. Simmer for about 1 hour, or until the flavors meld and the vegetables are tender. 

About 10 to 15 minutes before serving, stir in the lime juice, ketchup, chia seeds, maple syrup, and Worcestershire sauce. 

Check for seasoning and adjust if needed. Serve and enjoy!

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