This tasted delicious, and had just the right amount of heat. Trust me, the heat builds the more you eat. Plus, it was easy to throw everything in the slow cooker, and have a ton of leftovers! I will definitely be making this again.
Vegan Butternut Squash Chili
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 6-8
Ingredients
- 1 medium white onion
- 1 red bell pepper
- 2 jalepenos
- 1 tbsp of tomato paste
- 3.5 cups of chopped butternut squash
- 1¾ cans of kidney beans
- 1 tbsp of cumin
- 1 tsp of chipotle powder
- 1 chopped tomato
- 1 tsp of sea salt
- 1 tsp of black pepper
- 3 cloves of minced garlic
- 2 cups of organic vegetable stock
Instructions
- Chop onions, tomato, red bell pepper, and mince garlic cloves
- Add chopped vegetables including pre-chopped butternut squash and vegetable stock to slow cooker.
- Finely dice jalepenoes and scoop out most of the seeds (which is where the heat is). Add to slow cooker.
- Then add rest of the ingredients, and stir so they are mixed.
- Set slow cooker on high and cook until butternut squash is soft 6-8 hours. Stir occasionally since the slow cooker will be full and vegetables on top will cook slower.
Nutrition Information
Serving size: 8
I am going to make this today ! We are having another snow storm and it will be perfect warm comfort food.
Awesome! Let me know how it turns out 🙂