This chili is the best. It's vegetarian/vegan friendly, gluten-free AND it has incredible flavor. If you love butternut squash as much as I do, then say hello to your new favorite chili!
Butternut Squash Chili (adapted from Green Chef)
1 (15-ounce) can organic black beans, strained and rinsed well
1 1/2 teaspoons garlic, minced
3/4 cup roasted red peppers, diced
3/4 cup crushed tomatoes with preferred seasonings (cumin, garlic, oregano, chili powder... whatever you like!)
3 1/4 tablespoons sour cream (optional)
1 Tablespoon cilantro, roughly chopped
1/2 red onion, diced
2 cups veggie broth/stock
1 1/2 cups butternut squash, peeled, seeds scooped out and shredded
Preheat oven to 375 degrees.
In a large pot, heat EVOO and add red onion to hot pot with salt and pepper. Cook for 2 minutes, stirring occasionally.
Add roasted red pepper and garlic to pot with onions. Stir and Cook 1 minute.
Add squash to pot. Stir and cook 2 minutes.
Add beans, crushed seasoned tomatoes and broth to pot. Stir to combine and bring to simmer. Reduce heat to medium-low and let simmer for 12-15 minutes. Salt and pepper to taste.
Top with sour cream and cilantro (or baked corn tortilla strips as shown above!)
Get cozy and snuggle up with a bowl of this stuff on a cold afternoon or evening and say "ahhhhhh" :)