This vegetarian chili recipe is as beautiful as it is tasty! All the fall colors and savory spices warm you inside and out. It’s another quick recipe if you have all the ingredients in your cupboard. About an hour from prep to table. Have it as a meal or side dish. It’s vegan until you add cheese or sour cream.
Ingredients:
- 2 Tbsp Olive Oil
- 4 Cups Diced Butternut Squash
- ½ Cup Minced Celery
- 1 Medium Carrot Finely Diced
- 1 Medium Red or Orange Bell Pepper Chopped
- 6 oz Can Tomato Paste
- 14.5 oz Can Diced Tomato or 1½ Cup Fresh Tomatoes
- 3 Cans of Black Beans Drained and Rinsed
- ½ Cup Applesauce
- 4 oz Can Diced Green Chilies
- 1 Tbsp PACK Chili Powder or ½ tsp Real Chili Powder Like Cayenne or Ancho
- ½ tsp Ground Allspice
- ½ tsp Sugar
- Salt and Pepper to Taste
Directions:
Step 1: In a 6-quart saucepan or Dutch oven heat oil and add the celery. Cook until tender and add squash, carrot, and bell pepper. For 10-15 minutes, simmer vegetables covered until soft.
Sept 2: Add the tomatoes, paste, beans and diced chili and stir until well combined. Add spices and applesauce.
Step 3: Increase heat until mixture begins to boil. Reduce heat and simmer covered for 30 minutes.
Serve over a bed of fresh spinach and wild rice. Add cheese and sour cream and serve with tortilla chips.
This chili freezes nicely for a quick meal when you need it.
