This nutrient-dense, fiber-filled, vegan chili recipe is delicious on a chilly fall night served with a crisp green salad and some homemade cornbread.
1 tablespoons olive oil
1 medium onion, chopped
2 bell peppers, chopped
1 zucchini, chopped
1 small to medium butternut squash, peeled and chopped into ½-inch cubes (can use store-bought, pre-cut)
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon chipotle powder
1 teaspoon ground cumin
3 cups cooked black beans (or 2 15 oz. cans, drained + rinsed)
1 28 oz can whole tomatoes, including the liquid
Salt, to taste
Optional additional garnishes: Fresh lime, avocado, fresh cilantro
In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil.
Add the onion, pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent, about 10 minutes.
Turn the heat down to medium-low and add the zucchini, garlic, chili powder, chipotle powder, and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Add the black beans and tomatoes.
Combine and simmer for about 30 minutes, stirring occasionally, until the butternut squash is tender and the sauce is a bit thick.
Add salt to taste.
Serve the chili in individual bowls, topped with diced avocado, cilantro and a squeeze of lime.