This is a hearty and spicy vegan chili with butternut squash, kidney beans, pinto beans, and soy granules. This protein-rich bowl is a perfect comfort with warm Vegan Pumpkin Coconut Cornbread, a perfect fall food.
The chipotle peppers, jalapenos, paprika, and cayenne give a spicy kick and the butter nut squash adds a little sweetness balancing the flavors. Topped with slices of avocado, creamy Vegan Cashew, Cilantro, and Coconut Sauce, and tortilla chips, this is heaven in a bowl.
Soy granules soak up liquids very quickly and is a great protein rich ingredient. This can be used as a meat substitute and gives great results, like in this chili. Si Chet Khao Swe is yet another simple vegan Burmese noodle that uses soy granules as meat substitute.
This recipe uses fresh tomatoes. The same can work with a can of diced tomatoes too. The dry beans are soaked and cooked. I always have soaked beans in freezer that helps in making meals quicker. Canned beans also work in this recipe. I have used individual spices to suit my taste. Chili seasoning can also be used.
This hearty chili is a meal b itself as well as with accompaniments. Shredded vegan cheese can also be used as a topping, if preferred. The leftovers are great for next day too. This van be refrigerated for a couple of days or in freezer for 2 months. Defrost, heat it up and serve.
This can be made in a slow cooker too, for 7 hours in low setting. This will be done perfect when you come back just in time for dinner. Slow Cooker Vegetarian Chili Mac is another scrumptious and cpmforting meal perfect for any day.
Ingredients
Butternut squash - 2.5 cups
Pinto beans - 1 cup, cooked
Red kidney beans - 1 cup, cooked
Soy granules - 3/4 cup
Onion - 1 cup, diced
Garlic - 1 tbsp, minced
Cumin - 1/2 tsp
Bay leaf - 1
Red bell pepper - 3/4 cup, diced
Green bell pepper - 3/4 cup, diced
Jalapeno - 1, finely chopped
Chipotle chili in sauce - 1 tbsp, chopped
Paprika - 1/2 tsp
Cayenne - 1/2 tsp
Oregano - 1.5 tsp, dried
Cumin powder - 1.5 tsp
Salt - 1 and 3/4 tsp
Coconut oil - 2 tbsp
Cilantro - 2-3 tbsp, chopped
Tomatoes - 3.5 cups, chopped
Water - 3 cups
Method
Heat a 6-qt dutch oven or a heavy bottomes soup pot. Add the coconut oil followed by cumin, bay leaf, and garlic. Fry for 30-5- second. Add onion, bell peppers, chopped jalapenos, and saute for 4-5 minutes, till onions turn translucent.
Add the soy granules and butternut squash and saute for 2 minutes.
In the meantime puree the tomatoes. Add the cooked kidney beans, pinto beans, tomato puree, water, followed by chipotle peppers in adobo sauce, salt, oregano, paprika, cumin powder, cayenne. Stir.
Bring to a boil and simmer for 20-25 minutes or until desired consistency is reached.
Ladle into bowls, top with Vegan Cashew, Cilantro, and Coconut Sauce, sliced avocados, tortilla chips, cilantro, and vegan cheese. Butternut squash is an amazing veggie and this is great in many recipes like this Vegan Butternut Squash and Chestnut Kebabs.
Welcome to our 2021 Chili Cook-Off!
October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!
#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Venison Chili from Cheese Curd In Paradise
- Colorado Green Chili fromThe Fresh Cooky
- Leftover Roast Pork Chilifrom A Day in the Life on the Farm
- Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
- Instant Pot Chili from Devour Dinner
- Chili con Carne from Karen's Kitchen Stories
- Smoked Turkey Chili from Palatable Pastime
- My Dad's Contest Winning Chili from The Spiffy Cookie
- Instant Pot Pork Green Chili from Hostess At Heart
- Black Eyed Pea Chili from Leftovers Then Breakfast
- Pork Chili from Art of Natural Living
- Black Bean Sweet Potato Chili from Life Love and Good Food
- Pumpkin Chili from Jen Around The World
- Vegan Butternut Squash Chipotle Chili from Magical Ingredients
- Cincinnati Chili from An Affair from the Heart
- Grilled Pork Tenderloin Chilifrom The Freshman Cook
- Texas Chili from SmartyPantsKitchen
Julie says
Wow, this is an amazing chili! We love squash and it warmed me from the inside out!
A Day in the Life on the Farm says
A delicious, hearty chili....no one will even realize how healthy it is.
Karen says
What a great idea to keep soaked beans in the freezer! This chili looks wonderful.
Sheila Thigpen says
Chock full of goodness!!!
Jennifer says
Delicious and perfect for Meatless Mondays!
Inger @ Art of Natural Living says
I love having a vegan soup! Great idea to keep prepared beans in the freezer to speed up cooking time.
Kathryn says
I love that you used fresh tomatoes! This chili looks amazing!
Teri says
This is one delicious looking chili! I love all the tasty ingredients!
Kathleen The Fresh Cooky says
Nobody is leaving hungry after this delicious chili and that cream sauce! Swooning!
Radha says
It is! With all the veggies and proteins from soy and beans. Thanks, Wendy!
Radha says
Thanks, Julie!
Radha says
Yes, it comes in handy. Thanks, Karen!
Radha says
Yes, it comes in handy. Thanks, Karen!
Radha says
Thanks, Sheila!
Radha says
Thanks, Inger!
Radha says
Thanks, Inger!
Radha says
Yes it is! Thanks, Jennifer!
Radha says
Yes it is! Thanks, Jennifer!
Radha says
I love fresh veggies and try to use whereever possible. Thanks, Kathryn!
Radha says
I love fresh veggies and try to use whereever possible. Thanks, Kathryn!
Radha says
Thanks, Teri!
Radha says
Thanks, Teri!
Radha says
Yes,They are a perfect combo! Thanks, Kathleen!
Radha says
Yes,They are a perfect combo! Thanks, Kathleen!
Cheese Curd In Paradise says
The cream on top sounds delicious! I love squash in chili!
Cheese Curd In Paradise says
The cream on top sounds delicious! I love squash in chili!
Rebecca says
What a great alternative to regular chili! I made this for my family who eat healthier and they loved this vegan chili!