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There’s something so satisfying about a big bowl of hearty vegetable chili on a chilly day. This recipe is a great option for those looking to incorporate more plant-based meals into their diet. It’s loaded with a variety of vegetables, beans, and spices that come together to create a rich and satisfying dish. Plus, it’s a great way to use up any leftover veggies you have in your fridge.
Besides the health benefits, this vegetarian chili is incredibly flavorful. The combination of spices create a rich and complex flavor profile that will have your taste buds dancing, and the tomatoes, onion, and garlic add depth and richness to the dish, making it a truly satisfying meal.
2 tablespoons Gefen Extra Virgin Olive Oil
1 onion, diced
1 large red, green, and/or yellow bell pepper, diced
4 cups cubed butternut squash
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 teaspoons salt, or to taste
1 teaspoon black pepper
2 teaspoons chili powder, or to taste
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper, or to taste
1 15-ounce (425-gram) can black beans, drained and rinsed
1 15-ounce (425-gram) can kidney beans, drained and rinsed
2 15-ounce cans (425-grams) diced or fire- roasted tomatoes
4 cups low-sodium vegetable broth
avocado, sour cream/yogurt, cilantro, jalapeño, shredded cheese, radishes, scallions, and/or Heaven & Earth Tortilla Chips, for garnish (optional)
Heat oil in a large pot. Sauté onion, pepper, and butternut squash for 10 minutes. Add garlic and sauté for another three minutes.
Stir in spices and add beans, tomatoes, and broth. Bring to a boil.
Simmer for about 45–60 minutes, or until butternut squash is fork-tender.
Serve in a bowl topped with your choice of garnish. For a heartier meal, serve over rice or quinoa.
Photography by Beth Warren
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