loveandlemons5.0
Best Vegan Chili
You'll love this vegan chili recipe! Butternut squash adds a delicious sweet contrast to the smoky, spicy peppers and chili powder.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5 to ⏱️ 8 minutes. Stir in the garlic, carrots, poblano, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about ⏱️ 15 minutes. Reduce the heat if necessary.
carrot, chopped1
2
Add the chili powder, chipotle powder, and tomatoes and cook for ⏱️ 1 minute. Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything). Simmer until the butternut squash and carrots are tender, 20 to ⏱️ 30 minutes, adding more broth as needed.
apple cider vinegar2 teaspoonscarrot, chopped1
3
Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If your chili is too spicy, stir in a small splash of apple cider vinegar. If it's too thick, add another cup of broth.
apple cider vinegar2 teaspoons
4
Serve with grilled corn, cilantro, tortilla strips, lime slices, and poblano cashew cream.
Lime slices
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