This past Sunday was a perfect, relaxing day at home: I slept in, savored a delicious bowl of oatmeal for breakfast, re-organized my room, and did grocery shopping. I also watched a football game with my roommates while making this delicious and easy chili. It was the perfect warm supper paired with this amazing pumpkin cornbread! The chili is meatless, but contains three types of beans for lots of protein and fiber. Fall squash adds some great substance, and a subtle sweetness comes from bell peppers and corn. Finally, the mix of spices and herbs (including even a little bit of cocoa powder!) offer an amazing depth of flavor to the broth, which is at once spicy, savory, and rich.
Vegan Squash Chili
Makes 8 servings
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups sliced bell pepper
- 1 cup corn kernels
- 1 butternut or other fall squash, cubed
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon herbes de Provence
- 1 teaspoon cinnamon
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 2 15-ounce cans diced fire roasted tomatoes
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 2 cups vegetable broth
- In a large soup pot, heat olive oil over medium high heat. Add onion and sauté until translucent.
- Add garlic, bell peppers, corn, and squash and cook for 10 minutes.
- Add spices, herbs, and salt. Stir to coat veggies and cook for 2 minutes.
- Add tomatoes, beans, and vegetable broth. Reduce heat to low and simmer, covered, stirring occasionally, for 30 to 60 minutes – the longer you let it cook, the tastier it will be!
- I used frozen bell pepper strips and frozen roasted corn kernels, both from Trader Joe’s. They are convenient and taste great!
- I also purchased the fire roasted tomatoes and all three types of beans at the good old TJ’s.
- The squash can also be replaced with two cubed sweet potatoes.