Best Vegan Chili
- Womenscorner Desk
- December 12, 2020
Butternut squash adds a delicious sweet contrast to the smoky, spicy peppers and chili powder.
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
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- 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
Optional toppings:
- Grilled corn kernels
- Handful of cilantro
- Baked tortilla strips (or crumbled chips)
- Lime slices
- Dollops of poblano cashew cream
Method : Heat the oil during a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5 to eight minutes. Stir within the garlic, carrots, poblano, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and therefore the onion is lightly browned, about quarter-hour . Reduce the warmth if necessary. Add the flavorer , chipotle powder, and tomatoes and cook for 1 minute. Stir within the apple vinegar and black beans then add 2 cups of vegetable broth (or enough to hide everything). Simmer until the butternut squash and carrots are tender, 20 to half-hour , adding more broth as required.
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Add an enormous squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If your chili is just too spicy, stir during a small splash of apple vinegar . If it's too thick, add another cup of broth. Serve with grilled corn, cilantro, tortilla strips, lime slices, and poblano cashew cream.
