Soup season excitement is in the air! And this Hearty Vegan Butternut Squash Chili with beans and tomatoes has gained status on this here blog as my new favorite chili recipe and the hubby would agree. Can you believe this no-meat chili is my “bison-obsessed” husband’s favorite chili? There are no words….
Hold up! Actually, I do have a few words… yum, delicious, mouthwatering, amazing! This savory, fresh, slightly spicy chili takes a cozy cue from fall with a Southwestern twist you’re sure to love. A satisfying chili that’s packed with so much flavor and texture; carnivores and herbivores will devour this one.
If you can find pre-cut butternut squash in the produce department at the grocery store, you’re golden. Butternut squash is quite a pain to peel, slice and dice- I always buy mine pre-cut and it’s getting easier and easier to find.
With that said, this one-pot wonder comes together in a flash. It’s mostly just a matter of sautéing your onion and pepper, throwing everything else in and letting this deliciousness simmer for just under an hour.
The aroma in your house will be incredible and make your tummy VERY anxious.
Soooooo… while you’re waiting on the chili, feel free to snack on Food Should Taste Good Harvest Pumpkin Tortilla Chips. If you have some Pumpkin Hummus in the fridge to dip them into, even better!
My go-to brand for wholesome chips and crackers is Food Should Taste Good. We’ve been buying huge bags of their Multigrain Tortilla Chips for years. The kids love them just as much as me and Brad. FSTG also carries fun fall flavors like sweet potato and pumpkin. When I opened the Harvest Pumpkin Tortilla Chips and took a whiff inside the bag, I knew these chips were going to be fabulous.
They did not let me down… they taste just as incredible as they smell. The hint of cinnamon and nutmeg joined with that signature crunch, are perfect with chili. If you’re enjoying a steaming bowl of chili, you just must pair it with a crunchy tasty chip. Who’s with me? Harvest Pumpkin Tortilla Chips + Butternut Squash Chili = bursting fall flavor in a bowl!
Food Should Taste Good products are wonderfully delish, but they are also crafted using quality ingredients. All Food Should Taste Good chips and crackers are non-GMO, certified Kosher and certified gluten-free. Many of the chip varieties are also certified vegan, including the Harvest Pumpkin Tortilla Chips featured in this post.
- ½ tablespoon extra virgin olive oil
- 1 large red or green bell pepper, diced
- 1 small yellow onion, diced
- 4-6 cups cubed butternut squash
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano leaves
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can kidney beans, drained and rinsed
- 2 (14 oz.) cans diced tomatoes, not drained (fire-roasted is a great variety for chili)
- 1 cup vegetable broth or water
- salt and pepper to taste
- For Garnish: (optional)
- diced avocado, thinly sliced scallions, freshly chopped cilantro, shredded cheese, or crumbled cojita or feta cheese
- Heat olive oil over med-high heat in a large stock pot.
- Sauté onion, bell pepper and for about 5 minutes and until soft. Add garlic and sauté another couple of minutes.
- Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
- Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
- Add salt and pepper to taste. I used about 1.5 teaspoon of salt and a few dashes of pepper. Garnish, if desired and enjoy!!!
On the hunt for more delicious chili recipes, this fall? Give these other favorites a looksie!
Something to think about….
How do you feel about butternut squash? Love it!
Have you tried FSTG Harvest Pumpkin Chips? Oh my goodness… what are you waiting for?!?!
Learn more about FSTG products by visiting www.foodshouldtastegood.com.
Thank you, Food Should Taste Good for delivering wholesome snacks with great taste, real, simple ingredients and sophisticated flavor. And huge thanks for sponsoring this delicious fall meal that I will be repeating again and again through the fall and winter seasons!