Sunday, January 19, 2014

Butternut Squash Chili

This is almost vegan! I used Worcestershire sauce in it, so that prevents if from being vegan, but I think you could leave that out if you wanted it to be completely vegan.

Butternut Squash Chili

1 lb. of butternut squash, cubed
1 15 oz. can Light Red Kidney beans, drained and rinsed
1 15 oz. can Black beans, drained and rinsed
1 15 oz. can petite diced tomatoes
1 can Ro-tel
1/2 red onion, diced
1 28 oz. can crushed tomatoes
1 cup vegetable broth
5 garlic cloves, minced
1 heaping Tbsp. chili powder
1 tsp. cumin
1 tsp. cocoa powder (unsweetened)
1/2 tsp. garlic powder
A couple splashes of soy sauce
A splash of Worcestershire Sauce
1/2 tsp. salt
1/2 tsp. paprika
Olive oil
Avocado, sliced

1.  Toss squash with a little olive oil. Roast at 400 degrees for 25 minutes.
2.  Chop the garlic and onion. Saute lightly over medium high heat in 1-2 tsp olive oil.
3.  Add spices and stir.
4.  Add broth, tomatoes and Rotel.
5.  Add squash and beans.
6.  Add Soy and Worcestershire sauce.
7.  Simmer on low for ½ to 1 hour.
7.  Serve with sliced avocado.

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