Vegan Butternut Squash Chili
Ingredients
-
1
tbs
olive oil
-
1
small
onion, chopped
-
3
stalks
celery
-
1
clove
garlic, crushed
-
1½
lb
butternut squash (or other winter squash)
-
4
cups
cooked pinto beans (rinsed if using canned beans)
-
28
ounce
can diced tomatoes
-
2
cups
broth
-
2
tsp
chili powder
-
1
tsp
cumin
-
2
tsp
salt
Instructions
- 1. In a large pot, sauté the onion and celery in olive oil until soft.
- 2. Add the garlic and cook for another 30 seconds.
- 3. Chop the squash into bite-sized pieces and add it to the pot.
- 4. Stir in the remaining ingredients and simmer for 30 to 40 minutes, until all the vegetables are soft.
- 5. If you don’t want your beans to be mushy, add them during the last few minutes of cooking.
- 6. Serve warm with brown rice or cornbread.
Nutrition Facts (estimated)
Servings
8
Calories
204
Total fat
3g
Total carbohydrates
39g
Total protein
10g
Sodium
973mg
Cholesterol
0mg
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