Vegan Butternut Squash Chili
This vegan butternut squash chili is one of the best cozy dinner recipes for fall and winter. ($.58 per serving)
- 1 tbs olive oil
- 1 small onion
- 1 clove garlic crushed
- 1 1/2 lb butternut squash (or other winter squash)
- 3 stalks celery
- 4 cups cooked pinto beans
- 28 ounce can diced tomatoes
- 2 cups broth
- 2 tsp chili powder
- 1 tsp cumin
- 2 tsp salt
In a large pot, sauté the onion in the olive oil until soft. Add the garlic and cook for another 30 seconds.
Chop the squash and celery into bite-sized pieces and add them to the pot.
Stir in the remaining ingredients and simmer for 30 to 40 minutes, until all the vegetables are soft. If you don’t want your beans to be mushy, add them during the last few minutes of cooking.
Serve warm with brown rice or cornbread