side dishes
Best Vegan Chili
In this vegan chili recipe, butternut squash, chipotles & poblanos make a delicious sweet & smoky flavor combination. It's quick, easy & so darn good.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced, about 1½ cups
- 2 garlic cloves, minced
- 1 carrot, chopped
- 2 cups cubed butternut squash
- 1 poblano pepper, stem and seeds removed, and diced*
- 1 teaspoon chili powder*
- ½ teaspoon chipotle paste or powder*
- 1 cup halved cherry tomatoes, or 1 cup canned diced tomatoes
- 2 teaspoons apple cider vinegar
- 1 cup cooked black beans, drained and rinsed
- 2 to 3 cups vegetable broth
- Juice of ½ to 1 lime
- Sea salt and freshly ground black pepper
- Grilled corn kernels
- Handful of cilantro
- Baked tortilla strips (or crumbled chips)
- Lime slices
- Dollops of poblano cashew cream
Directions
- Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5 to 8 minutes. Stir in the garlic, carrots, poblano, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes. Reduce the heat if necessary.
- Add the chili powder, chipotle powder, and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything). Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth as needed.
- Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If your chili is too spicy, stir in a small splash of apple cider vinegar. If it's too thick, add another cup of broth.
- Serve with grilled corn, cilantro, tortilla strips, lime slices, and poblano cashew cream.
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