Happy October! KC finally got the memo and it's feeling like fall around here. As soon as the temps drop, chili is the first thing on my meal plan.
I'm really excited to share this one with you. It's easy to throw together, makes enough for a crowd / OR amazing lunch for a few days (It's OK to be selfish when it comes to leftovers), and it's packed full of veggies and fiber! WIN.
I am a little picky when it comes to chili consistency and flavor. Not too many beans, not too watery or too dry, adequate spices and balance, etc etc. I think this one nails it. I LOVE the added texture and sweetness the BN squash brings to this dish. And the chipotle flavor makes this recipe really unique. If you haven't cooked with chipotle peppers in adobo, I highly recommend it!
Replacing kidney beans with pinto beans is possibly one of my best culinary decisions ever. Pintos are really underrated, IMO, and black beans are a crowd pleaser, PLUS they have the highest antioxidant content in the legume family.
I hope you will fit this recipe into your fall line-up. Ever better if you pair it with your favorite scary movie :)
Butternut Squash Chipotle Vegan Chili
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Homemade vegetable broth: Save veggie scraps in a gallon size ziplock bag (onions, garlic, bell peppers, celery, herbs). When bag is full, place in a large stock pot with 9 cups of filtered water, 1 tsp celtic sea salt, and 1 bay leaf. Bring to a boil, simmer for 1 hour. Strain out veggie scraps. Store in the fridge for up to 1 week in a sealed container or freeze. Makes approximately 6 cups.
Homemade cashew sour cream: Soak 1 cup raw cashews in water for at least 2 hours or overnight. Drain and rinse. Place in the container of a blender or food processor with 1 tsp apple cider vinegar, 1 TBSP lemon juice, and 1/2 tsp salt. Add 3/4 to 1 cup of water (start with 3/4 cup and add more for desired thickness). Blend well for 2-3 minutes until you reach a smooth, creamy texture. Store in the fridge, covered, for 2-3 days.
Serving Size: 1/6 of recipe (nutrition information does not include toppings)
Total Calories: 258 Total Fat: 4 g Sodium: 233 mg Potassium: 1006 mg
Carbohydrates: 47 g Fiber: 12 g Sugar: 6 g Protein: 11 g
Vitamin A: 149% Vitamin C: 119% Calcium: 10% Iron: 22% (Daily Value)