Vegetarian Chili with Winter Squash

by jennifer on December 9, 2016

INGREDIENTS:
1 cup yellow onion, diced
1 cup carrot, diced
1 cup bell pepper (any color), diced
3 or more cloves garlic, minced
2 tsp soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 tsp dried oregano
1 tsp dried cumin
1 14.5 oz can diced tomatoes
1 1/2 cup pureed squash (pumpkin or delicata are the best)
olive oil for sauteing
2 cups vegetable broth
3 cups cooked beans (black, pinto, kidney, or tigers eye)
1 TBSP lime juice

Optional toppings: cilantro, jalapeno, sour cream, cheese, avacado

PROCEDURE:
1. Dice up all the veggies.
2. Saute onion, carrot, pepper in olive oil for about 5 minutes. Add garlic, soy sauce, and spices. Saute another minute.
3. Add tomatoes, vegetable broth, squash and cooked beans.
4. Simmer about 15 minutes to meld.
5. Serve with any or all of the suggested toppings and consider whipping up a batch of corn bread.

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