Vegan Butternut Squash And Tofu Chili Food

VEGAN BUTTERNUT SQUASH CHILI

Steps:

• Heat olive oil (or using cooking spray) over med-high heat in a large stock pot. Sauté onion, bell pepper and butternut squash for about several minutes and until onion and bell pepper are soft. Add garlic and sauté another couple of minutes.
• Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
• Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
• Taste and add more salt, pepper and/or any other seasonings needed. Garnish, if desired and enjoy!!! Store chili for up to 1 week in an airtight container in the fridge or up to 3 months in the freezer.

BUTTERNUT SQUASH & BLACK BEAN CHILI

Steps:

• Stovetop: In a large 5 - 6 quart pot, heat oil/water over medium high heat, saute the onion for 5 - 7 minutes. Add the spices, saute for 1 minute more. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling.
• Slow Cooker: Place ingredients into your slow-cooker, finishing with the vegetable broth and give a good stir. Cover and cook on low for 6 - 8 hours, or on high for 3 - 4 hours. Taste, and season with additional salt and pepper or seasonings as needed.
• Serve with garnish of choice. Pairs great with my favorite vegan cornbread or jalapeno cornbread muffins!
• Serves 4 - 6
• Keep leftovers stored in the refrigerator, covered, for up to 5 days. For longer storage, store in the freezer in freezer safe containers for up to 2 - 3 months.

VEGETARIAN BUTTERNUT SQUASH CHILI WITH BLACK BEANS

Steps:

• Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.
• Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.
• Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
• Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.

VEGAN BUTTERNUT SQUASH AND TOFU CHILI

Steps:

• Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Add tofu; break up and stir until crumbly and firm, about 10 minutes.
• Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.

VEGAN BUTTERNUT SQUASH AND TOFU CHILI RECIPE

Steps:

• Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir for about 5 minutes until onion is translucent. Add tofu; break up and stir for about 10 minutes until crumbly and firm.
• Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt.
• Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer for about 30 minutes, stirring occasionally, until squash is tender. Add hot sauce and salt.

MOROCCAN-SPICED VEGETARIAN CHILI

Steps:

• In a saucepan, combine the chilies and water and bring to a boil. Remove from heat. Cover and let stand for 15 minutes.
• Transfer the chilies to a work surface; reserve the liquid.
• Discard the stems and seeds from the chilies.
• In a food processor or blender, combine the chilies with 4 whole garlic cloves and 1/2 cup of the liquid. Process until smooth. Set aside.
• Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray.
• Chop the remaining 4 garlic cloves and add to the pot, along with the onion, turmeric, cinnamon, cumin, and coriander.
• Sauté until the onion and garlic have softened, about 5 minutes.
• Stir in the tomatoes and their juices, butternut squash, and the chili puree.
• Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.
• Stir in the chickpeas with their liquid, the zucchini, dried apricots, and prunes. Simmer, uncovered, until all the squashes are tender, about 15 minutes more.
• Transfer to a warmed serving dish and serve hot.