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

Ingredients:

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

Preparation:

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.