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Healthy Chili
[Vegan]

WI By: Wendy Irene

Author Bio

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate... Read More

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Healthy Chili [Vegan]

1213

3-4

Dairy Free

Vegan

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. The chili is incredibly healthy made with lots of veggies and beans that are a great source of protein, leaving you... Read More

Ingredients You Need for Healthy Chili [Vegan]

3 tablespoons extra virgin olive oil, 2 tablespoons + 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)
1 jar (24-ounces) crushed tomatoes
1 cup black beans
1 cup kidney beans
1/4 + 1/8 teaspoon sea salt divided

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How to Prepare Healthy Chili [Vegan]

Preheat oven to 400°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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.