Best Darn Vegan Chili Ever (soy free)*
- Number of Servings: 8
Ingredients
5 oz. bag fresh spinachbutternut squash (1 lb), peeled/cubed.2 cans black beans - no salt (30 oz. total)large can chopped tomatoes (28 oz total)2 c. vegetable broth1/4 c. dry bulgar wheat2 Tbs chili powder1 tsp. cumin1 Tbs red wine vinegar1 Tbs. crushed oregano1 Tbs. fresh ground pepper1/4 - 1/2 tsp ground cayennedash of cinnamonsea salt or kosher salt to taste1 Tbs. dried onion1 tsp. garlic powder/granules
I make this the lazy way. :) Drain and rinse the beans. Peel and dice the squash.
Toss everything in a large pot on the stove. Heat on medium until the squash gets tender. Increase heat to a controlled boil (stir often so the bottom doesn't burn or stick) until chili thickens. Reduce heat and simmer.
This may be too bland for your tastes. Feel free to add more chili powder or cayenne. I added kosher salt due to liking salt and not really being worried about sodium. Your mileage may vary.
Serve with cornbread! I've got a great recipe for that, too, if you look. :D Best chili I've ever made. Enjoy!
Makes 8 generous 1 c. servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Toss everything in a large pot on the stove. Heat on medium until the squash gets tender. Increase heat to a controlled boil (stir often so the bottom doesn't burn or stick) until chili thickens. Reduce heat and simmer.
This may be too bland for your tastes. Feel free to add more chili powder or cayenne. I added kosher salt due to liking salt and not really being worried about sodium. Your mileage may vary.
Serve with cornbread! I've got a great recipe for that, too, if you look. :D Best chili I've ever made. Enjoy!
Makes 8 generous 1 c. servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Nutritional Info Amount Per Serving
- Calories: 145.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 212.1 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 9.7 g
- Protein: 7.6 g
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