Vegan Butternut Squash Chili

HEALING AND EATING(3)
vonSeggern: "Very good. Used a green pepper instead of a red b…" Read More
13Ingredients
9Hours
100Calories

Ingredients

US|METRIC
  • 1 white onion (medium)
  • 1 red bell pepper
  • 2 jalepenos
  • 1 tablespoon tomato paste
  • 3 1/2 cups butternut squash (chopped)
  • 1 3/4 cans kidney beans
  • 1 tablespoon cumin
  • 1 teaspoon chipotle powder
  • 1 tomato (chopped)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3 cloves minced garlic
  • 2 cups organic vegetable stock
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    100Calories
    Sodium27% DV640mg
    Fat2% DV1.5g
    Protein14% DV7g
    Carbs6% DV19g
    Fiber12% DV3g
    Calories100Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium640mg27%
    Potassium620mg18%
    Protein7g14%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A170%
    Vitamin C140%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    vonSeggern 3 months ago
    Very good. Used a green pepper instead of a red bell pepper. Kept the seeds of one jalapeño for heat. My husband loved it but said he still missed the “savory” piece of it... but the spice was on point. Going to try to add some mushrooms with a type of “beefy” flavor (or beef flavored stock) to it to see if that does the trick. Sautéed and then added everything to the slow cooker for 2 hours to maintain sweet potatoes texture.
    Julie S. 2 years ago
    Will definitely make again.
    Sophia Z. 4 years ago
    Reaction: Butternut squash in my chili! It turned out to be a great idea. Filling, spicy, a bit sweet and a lot savory. Great way to skip the BBQ sauce but still get some shugah (I'd say more so than the description below.) Modifications: I threw everything in a pot and cooked for twenty-thirty minutes (the smaller the squash bits, the faster they cook.) I skipped the jalapeño but added some chipotle. Served hot and ready over elbow mac with some green onions. Thanks for this!

    PlanShop