This delicious Fall-inspired chili is absolutely campfire and pot-luck dinner worthy. With butternut squash, black beans and quinoa, the warming qualities will nourish your body during the seasonal transition into cooler weather. This hearty soup is both satisfying and grounding, a perfect combination of flavors and textures. Garnish with a few slices of avocado, cilantro and maybe a little sriracha if you like a bit of a kick. Sit back and enjoy this simple vegan chili with friends and family, knowing that you’re giving your body and mind exactly what it needs this Fall!
1 medium yellow onion
6 cloves of garlic (add more to taste)
1 medium size butternut squash
2 cans of black beans (if using dried, cook enough for about two cups of beans)
1 cup quinoa (uncooked)
2 cups kale (curly works best here)
Note: Other greens like spinach and chard cook in less time, so add them at the end if you make substitutions)
2 ½ cups vegetable broth
1 ½ cups crushed tomatoes
1 cup diced tomatoes
3 tablespoons olive oil
2 teaspoons salt (or to taste)
Optional: Avocado, cilantro, sriracha, vegan sour cream
1. Heat olive oil (or other good, quality oil) in a heavy bottomed large pot over medium heat.
2. Add onions and sauté until tender and translucent, about 10 minutes or so.
3. Add garlic and cook another minute.
4. Add squash (cut in half, seeds and pulp taken out, chopped into one inch cubes); stir; and cook for about 6 minutes, stirring occasionally.
5. Add chili powder and cumin, stir and cook for 2 minutes.
6. Stir in sriracha (optional), kale, beans, broth, tomatoes, quinoa, and salt; increase heat to medium-high and bring to boil.
7. Reduce heat and simmer, uncovered, for 30 minutes (checking in occasionally).
8. Season with additional salt and pepper, avocado, cilantro or sour cream to taste.