Plant-Based Butternut Chili
Butternut squash, beans, zucchini and spices come together to create a satisfying chili. Great for cooking on the stove-top or in a crockpot.
Servings 6
Ingredients
- 1 onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 jalapeno, finely diced
- 2/3 cup dry red wine
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/8 tsp cinnamon
- 1 can diced tomatoes
- 1 can kidney beans, no salt added
- 4 cups butternut squash, 1/2 inch cubes (about 1 medium squash)
- 2 cups water
- 1 small zucchini, diced
- 2 T fresh cilantro leaves optional
Instructions
- Heat a large dutch oven over medium-high heat. Add 2 tablespoons of water along with the onion and bell pepper. Saute for 2 minutes, stirring constantly.
- Add garlic and jalapeno and saute for 2 minutes, stirring constantly. Add water as needed, 2 tablespoons at a time.
- Add wine and let cook, while stirring, for 2 minutes longer.
- Add all remaining ingredients except zucchini and cilantro, reduce heat to low, cover and let simmer for 30 minutes.
- Add zucchini and let simmer for 15-20 minutes longer, or until zucchini is soft.
- Serve topped with cilantro leaves (optional).
Notes
We used the entire, un-drained, can of beans since they were "no salt added." If you drain/rinse your beans, add another 1/2 cup of water.
Cooking time will vary, based on the size of your butternut squash cubes.