Vegan Bean Chili
Ingredients
The base
-
¾
cup
dried chickpeas
-
2
cups
cubed butternut squash
-
1
cup
chopped red onion
-
4
cloves
garlic
-
¼
cup
white wine
-
5
cups
veggie broth
-
15
ounces
crushed tomatoes
-
2
tablespoons
roasted almond butter
The beans
-
1
cup
cooked kidney beans
-
1
cup
cooked black beans
Seasonings
-
2
tablespoons
chili powder
-
2
tablespoons
smoked paprika
-
½-1
teaspoon
sea salt
-
½-1
teaspoon
cayenne pepper or chipotle powder
Toppings (optional)
-
to taste
avocado
-
to taste
corn chips
-
to taste
vegan sour cream
-
to taste
sliced green onions
-
to taste
cilantro
Instructions
- Sauté the squash, onion, and garlic in white wine until the onion is soft.
- Add the sautéed mixture to the crockpot or pot.
- Add the remaining ingredients, ensuring the chickpeas are drained and rinsed.
- If using a crockpot, cook on high for 2-4 hours or on low for 4-7 hours, checking periodically.
- If using the stovetop, cook for 25-45 minutes over medium heat, also checking for doneness.
- Mash a little for a thicker texture and serve with toppings of choice.
Nutrition Facts (estimated)
Servings
4
Calories
437
Total fat
9g
Total carbohydrates
72g
Total protein
21g
Sodium
660mg
Cholesterol
1mg
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