To Butternut Squash and Bean Chili

Busy days mean that one pot dishes are totally needed and appreciated. This is the last week before Spring Break and that means it is a crank out week. Lots of stuff to finish up, but I just keep telling myself I have it in the bag in order to gain sanity.

Butternut Squash and Bean Chili

A cutting board and a big pot and me were totally Three Musketeer esque today in the kitchen.

Recipes where the inactive time beats out the active time are also completely appreciated.

Accompanied it with some veganized Trader Joe’s Corn Bread Muffins and it totally tastes like heaven (instead of the suggested mix-ins I used, 1/3 cup apple sauce, 1/2 cup oil and 3/4 cup soy milk bake at 350F for about 15 min). (Further note: Would reduce the oil a tad bit more).
Butternut Squash and Bean Chili (3)
Butternut Squash and Bean Chili (2)

But for the big pot of glory look no further:

Recipe: Adapted from The Effortless Chic


1 red onion, chopped
1 cup bell peppers, chopped
1 small butternut squash, peeled and chopped (2-3 cups)
4 garlic cloves, minced
2 tablespoons olive oil
ground sea salt
1 tablespoon chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
14-ounces canned diced tomatoes, undrained
1 can black beans
1 can chili beans
1 can Great Northern Beans
2 cups vegetable broth

In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. Stir occasionally
Once the onions start turning translucent, turn the heat down to medium-low. Add spices, broth and canned ingredients (beans and tomatoes), and stir. Cook for one hour, stirring occasionally. Taste test for spice level and add more if desired.
After plating the chili top with optional diced avocado.
And just you haven’t seen it yet, the newest SNL skit by Justin Timberlake with a little shout out to all the vegans (: Come on down to Vegan Ville! So funny.

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