Vegan Butternut Squash Chilli

This delicious chilli recipe features winter butternut squash to sweeten and balance the spice, 4 cups of cooked beans and smoked paprika to add to the flavour profile. Perfect for a cold winter dinner, serve on it’s own or over a bed of brown rice/quinoa or grilled polenta. I like to soak and cook my beans, so I soaked 1 cup each of red kidney beans and black beans. Pinto beans or chickpeas would also be a delicious addition to this recipe.  

Butternut squash is full of anti-oxidants, is anti-inflammatory and can help strengthen your immune system. Not to mention it tastes delicious. Recent studies have shown that  butternut squash can assist in regulating blood sugar and insulin. 

Vegan Butternut Squash Chilli
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Ingredients
  1. 2 cups kidney beans (cooked), soak 1 cup
  2. 2 cups black beans (cooked), soak 1 cup
  3. 1 inch piece of kombu (optional)
  4. 1 cooking onion, diced
  5. 2-4 garlic cloves, finely chopped
  6. Drizzle of olive oil
  7. 2 carrots, peeled and chopped
  8. 1 celery rib, chopped
  9. 2 cups butternut squash, diced
  10. 1 bell pepper, diced
  11. 1/2 cup red wine or water
  12. 2 tbsp tomato paste
  13. 1 tbsp chilli powder
  14. 1 tsp ground cumin
  15. 1 bay leaf
  16. 1 tsp smoked paprika
  17. 1 tsp cayenne (omit if you don't like heat)
  18. Pinch crushed red pepper flakes
  19. Pinch ground chipotle
  20. 14 oz can diced tomatoes
  21. Water, as needed to thin chilli
  22. Salt and pepper to season
Instructions
  1. Soak beans in filtered water over night. Place beans in fresh water with a 1 inch piece of kombu, bring to boil skimming foam. Reduce heat to simmer and cook beans until soft (could take up to 1.5 hours).
  2. In a heavy bottomed, dutch oven, saute onions in a drizzle of olive oil over medium heat until soft and translucent. Add garlic and remaining vegetables and sweat for 5 minutes.
  3. Add spices and bay leaf, stirring to combine all ingredients.
  4. Deglaze pan with wine or water, stirring to loosen any caramelization from the bottom of pan.
  5. Add tomatoes and season with salt and pepper.
  6. Bring mixture to a boil, reduce heat and simmer until vegetables are soft and flavours have combined. If chilli becomes to thick, add water as needed to thin. Remove bay leaf before serving.
Notes
  1. Garnish with avocado, cilantro, chopped green onions or tortilla chips.
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