Butternut Squash Chipotle Vegan Chili

Happy October! KC finally got the memo and it's feeling like fall around here. As soon as the temps drop, chili is the first thing on my meal plan. 

I'm really excited to share this one with you. It's easy to throw together, makes enough for a crowd / OR amazing lunch for a few days (It's OK to be selfish when it comes to leftovers), and it's packed full of veggies and fiber! WIN. 

I am a little picky when it comes to chili consistency and flavor. Not too many beans, not too watery or too dry, adequate spices and balance, etc etc. I think this one nails it. I LOVE the added texture and sweetness the BN squash brings to this dish. And the chipotle flavor makes this recipe really unique. If you haven't cooked with chipotle peppers in adobo, I highly recommend it! 

Replacing kidney beans with pinto beans is possibly one of my best culinary decisions ever. Pintos are really underrated, IMO, and black beans are a crowd pleaser, PLUS they have the highest antioxidant content in the legume family. 

I hope you will fit this recipe into your fall line-up. Ever better if you pair it with your favorite scary movie :) 

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Butternut Squash Chipotle Vegan Chili 

Serves: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes 

Ingredients

1-2 tsp extra virgin olive oil or grapeseed oil

1 medium yellow onion, diced

2 red bell peppers, seeded and diced

1 small butternut squash, ~ 2 cups, peeled and cubed

4-5 garlic cloves, minced

2 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp celtic sea salt

1 TBSP chipotle pepper in adobo, seed and dice pepper, (optional)

1 can (15 oz) black beans, no salt added, drained and rinsed

1 can (15 oz) pinto beans, no salt added, drained and rinsed

1 bay leaf

1/2 cup quinoa, uncooked

2 cans (15 oz) diced tomatoes, no salt added, liquid slightly drained

2 cups vegetable broth*

Recommended toppings: Cashew sour cream (recipe in notes), diced avocado, cilantro, green onions

Method

Prepare a large stock pot or dutch oven by placing over medium-high heat.

Add oil and onions, stirring occasionally for 2-3 minutes.

Add bell peppers, squash, garlic, spices, salt, and chipotle peppers.

Stir well to combine and cook for 2-3 minutes more, continuing to stir occasionally. Your kitchen should be smelling amazing at this point!

Next, add beans, tomatoes, broth, quinoa, and bay leaf. Stir and bring to a boil.

Reduce heat to a simmer, cover, and cook for 20-25 minutes until squash is tender and quinoa is translucent.

Taste for salt and pepper. Serve with recommended toppings! Enjoy!

Notes:

Homemade vegetable broth: Save veggie scraps in a gallon size ziplock bag (onions, garlic, bell peppers, celery, herbs). When bag is full, place in a large stock pot with 9 cups of filtered water, 1 tsp celtic sea salt, and 1 bay leaf. Bring to a boil, simmer for 1 hour. Strain out veggie scraps. Store in the fridge for up to 1 week in a sealed container or freeze. Makes approximately 6 cups.

Homemade cashew sour cream: Soak 1 cup raw cashews in water for at least 2 hours or overnight. Drain and rinse. Place in the container of a blender or food processor with 1 tsp apple cider vinegar, 1 TBSP lemon juice, and 1/2 tsp salt. Add 3/4 to 1 cup of water (start with 3/4 cup and add more for desired thickness). Blend well for 2-3 minutes until you reach a smooth, creamy texture. Store in the fridge, covered, for 2-3 days. 

Nutrition: 

Serving Size: 1/6 of recipe (nutrition information does not include toppings) 

Total Calories: 258  Total Fat: 4 g  Sodium: 233 mg  Potassium: 1006 mg  

Carbohydrates: 47 g  Fiber: 12 g  Sugar: 6 g  Protein: 11 g 

Vitamin A: 149%  Vitamin C: 119%  Calcium: 10%  Iron: 22% (Daily Value)