Saturday, November 15, 2014

Vegan Squash Chili

I added some roasted mashed squash into some basic chili. The squash thickened up the chili and added a really nice subtle sweetness! 

Sauté 1 chopped onion, 1 clove minced garlic, and a tablespoon of chili powder in a little bit of olive oil. 

Add in about 3 cups of oven roasted tomatoes (400 degrees for 30 minutes or so), a cup of vegetable broth, 1/2 cup roasted corn, and 2 cans of chili beans (if you can find them "in sauce" I add in the sauce too. Otherwise, drain and rinse). Then add in about a cup of roasted squash (butternut, pumpkin, whatever you want!) 

Simmer in low for at least 30 minutes. Season with salt and pepper to taste. 

These are the ingredients I had on hand, but like any other soup or stew, you can add WHATEVER you want. Some roasted chiles or some more veggies! I topped mine with some guacamole, lime cashew creme, and some tortilla chips!

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