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Vegan Black Bean and Squash Chili
2 tablespoons olive oil
1 small butternut squash, peeled and cubed (about 2 cups)
Kosher salt and freshly ground black pepper
1 large yellow onion, roughly chopped (about 1 cups)
1 yellow and 1 orange bell pepper, roughly chopped (about 1 cup each)
1 tablespoon ground cumin
1 teaspoon dried oregano
2 medium cloves garlic, minced or grated with a microplane grater
3 1/2 ounces (1/2 small can) chipotle chilies in adobo
2 cups homemade or store-bought low-sodium vegetable broth
2 (15 ounce) cans black beans, drained and rinsed
4 scallions, white and light green parts only
1 cup shredded vegan ore regular cheddar or Monterey Jack cheese for serving (see note above)
1 ripe hass avocado, diced
1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the butternut squash and season with salt and pepper. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the onion and peppers, stirring and cooking until softened, about 3 minutes. Add the cumin, oregano and garlic and cook until aromatic, about 1 minute.
2. Add the chipotle peppers, stock, and beans and cook until the squash has finished cooking, about 10 minutes. Mash the beans gently with a wooden spoon against the side of the pot to thicken, then season with salt and pepper. Ladle into bowls and serve with scallions, grated cheese, and avocado.
Note: Use the whole can of chipotles to give it even more of a kick. Use vegan cheese to make this dish 100% vegan.
Nov 17th 2013
I never would have thought to use avocado as a garnish but it makes perfect sense! Can't wait to give it a try.