Vegan Chili with Squash and Peppers

21 Jan

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This vegetarian chili was a huge hit at a dinner party for friends. It has a nice spice to it, the textures balance each other nicely and it is hearty without being too overwhelming. As with all soups the broth is very important, so use homemade if you can. This is great for leftovers as the flavor seems to intensify by the next day. As you can see from the picture this chili has more broth than traditional chilis, I like it that way, because it is delicious without being overwhelming and you can eat more of it. If you want it to be heartier, then use less broth.

1 medium red onion, chopped
3 bell peppers, chopped
3 serrano peppers, chopped
1 small butternut squash peeled and chopped
4 garlic cloves, minced
2 tablespoons olive oil
ground sea salt
chili powder
ground cumin
cinammon
canned or fresh diced tomatoes or tomato paste
4 cups cooked beans (I used a mix of red, pinto, and black)
6 cups vegetable broth

In a 4 to 6 quart Dutch oven or stockpot, saute the chopped vegetables (onion, peppers, butternut squash, garlic) with the spices in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.

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Once the onions start turning translucent, turn the heat down to medium-low. Add more spices, beans, and broth. Cook for about one hour, stirring occasionally. I cooked the chili uncovered which reduced the liquid and intensified the flavor.

By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit.

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