I’m personally crazy about chilli during the fall months. I find it to be the perfect hearty dinner filled with fibre and your favourite veggies. Also happens to be a great way to get your protein in and a good combo of complex carbs.
So if you’re like me and you enjoy a warm bowl of chilli this time of year give this super simple recipe a try! To all my vegan friends out there, you’re gonna love what’s inside.
2 medium sized onions
4 garlic cloves, minced
1 red pepper + 1 orange pepper, diced
2 tbsp EVOO or avocado oil
1 tbsp chilli powder
1 tbsp ground cumin
1 tbsp dried oregano
2 cups cubed and peeled butternut squash
2 cans diced tomatoes, undrained
1.5 cups zucchini, cubed
1 can mixed beans
1 can red or black kidney beans
1 can whole kernel corn, drained
1 cup mushrooms, chopped
1 package of St.Ives ground soy meat crumbles (optional: if you’re looking for the meaty addition)
- Let’s do this! Saute your peppers, onion and garlic in the oil until they are tender. Stir in your spices: chilli, oregano, cumin and then add in your butternut squash, tomatoes and bring it to a boil. Once it’s boiling, reduce to a simmer and cover it up. This is the process for your squash to cook. It takes quite some time.. depending on the size of your cubes you might be waiting for about 30 min for your squash to become decently tender. Make sure that you are stirring occasionally so that the mixture does not stick to the bottom of the pot.
- Once your squash is tender you can stir in the remaining ingredients, cover your pot and let it simmer for 10 minutes until it’s all tender and heated through.