This vegan chili is the perfect large pot meal to make ahead of time, especially on a rainy day. You’ll have leftovers that are great for additional quick meals. This chili is incredibly healthy made with lots of veggies and beans that are a great source of protein, leaving you feeling satisfied.

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Healthy Chili [Vegan]

Calories

1481

Ingredients

  • 3 tablespoon extra virgin olive oil, 2 tablespoons and 1 tablespoon divided
  • 1 small butternut squash, peeled, seeded and cubed (about 2 cups cubed)
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 green pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 2 zucchini, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chipotle powder (or cayenne)
  • 24 ounces crushed tomatoes
  • 1 cup black beans, rinsed
  • 1 cup kidney beans, rinsed
  • 1/4 and 1/8 teaspoon sea salt, divided
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Preparation

  • Preheat oven to 400 degrees F.
  • Peel and cube butternut squash into 1 inch cubes.
  • On a baking sheet toss butternut squash with 1 Tbsp. olive oil and 1/8 tsp. sea salt.
  • Bake squash for approximately 20 minutes.
  • In a large pot over medium heat, sauté onion, garlic and chili powder for 5 minutes.
  • Add peppers and continue to cook for 5 minutes.
  • Next add zucchini and thyme, cooking for another 5 minutes.
  • Add the jar of crushed tomatoes and cook for 10 minutes.
  • Stir in the beans, roasted butternut squash, chipotle powder and ¼ tsp. sea salt and cook for 5 minutes.
  • If desired, garnish with scallions, or try guacamole for a creamy more decadent garnish.

Nutritional Information

Total Calories: 1481 | Total Carbs: 225 g | Total Fat: 52 g | Total Protein: 54 g | Total Sodium: 3062 g | Total Sugar: 40 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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