Savor the delicious flavors of fall with this easy vegan butternut squash chili.
I love autumn because of all of the delicious foods coming from the farm fields! Don’t you?
Butternut squash is one of my favorite pieces of produce to cook in the fall because of its beautiful color, creamy texture, and comforting flavor.
This easy vegan butternut squash chili is one of my go-to recipes every autumn.
Black Bean & Butternut Squash Chili
From Vegan Planet by Robin Robertson
Serves: 6 (or, in my case, two hungry people. Yes, it’s that good).
1 tablespoon olive oil
1 medium-size yellow onion, minced
1 garlic clove, minced (I usually use 3-4 cloves instead)
1 jalapeño (optional, but yes, I include), seeded and minced
One 14.5-ounce can plum tomatoes, drained and chopped
1 cup water
1 cup apple juice
1/4 cup tomato paste
2 tablespoons chili powder, or to your taste
1 teaspoon salt
1 medium-size butternut squash, peeled, seeded, and cut into 1/2-inch dice
3 cups cooked or two 15-ounce cans black beans, drained and rinsed
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño (if using). Cover and cook until softened, about 5 minutes. Add the tomatoes, water, apple juice, tomato paste, chili powder, salt, and squash and stir to combine. Bring to a boil, then reduce the heat to low. Cover and simmer until the squash is tender, about 30 minutes.
- Add the beans, then taste and adjust the seasonings. Simmer, uncovered, for about 15 minutes to blend the flavors. Serve hot.
- Serve with a delicious piece of bread, crushed tortilla chips on top, or with sliced avocado. Yum!
Did you try this recipe? Let me know what you thought in the comments!
Still hungry? You can find more recipe ideas here.