• Payton Pinsky

Vegan Butternut Squash Three Bean Chili

Updated: Nov 21, 2019


Chilly weather calls for chili in the crock pot! This sweet but spicy combo is the perfect comfort food to keep you cozy all winter long. Let's get started!

Ingredients: 1 Can Kidney Beans

1 Can Black Beans

1 Can Great Northern Beans

1 Can Diced Tomatoes of your Choice (I enjoy the added green chilies)

1 Medium-Large Green Pepper

1/2 Large Butternut Squash

1 Cup Frozen Corn

1 Medium Onion

Fresh or Minced Garlic

Vegetable Broth (amount will vary depending on how full your pot is)

Cumin

Cayenne Pepper

Garlic Salt

Pepper

Taco Seasoning

Cilantro Flakes

  1. Dice onion, pepper, and garlic if you are using fresh bulbs. Heat oil of choice in a skillet over medium-high heat. Add onion and sauté about 3 minutes, until it begins to soften. Add in onion and green pepper. Cook for another 5 minutes. While these are cooking, dice your squash.

  2. Add all ingredients to the crock pot besides vegetable broth. Keep the juice of your diced tomatoes, but drain all beans. Once your veggies are in, add your vegetable broth so that most of the veggies are covered (see photo above). Season your veggies and stir thoroughly.

  3. Set crock pot to high and cook for 4 hours. I tend to give it a stir every hour or so, but this is not necessary. If you are not serving this right away, keep stored in the fridge for up to a week and in the freezer for about 3 months.

Recommended toppings: My favorite way to top this dish is with avocado and crushed tortilla chips. Top with your favorite vegan cheese, sour cream, or eat as is!

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