Vegan Butternut Squash Chili

This winter I’ve been trying different variations of chili! It’s especially easy to make now that I have a crock pot. I make everything in the morning, and by the time I come home I have homemade chili that lasts for days! This version is made with butternut squash and has a great smokey flavor to it!

I have never worked with butternut squash before, so I looked up how to dice it. This video was helpful:

https://www.youtube.com/watch?v=PI-7RZDeOYY

Ingredients:

• 1 can of tomato sauce

• 1 can fire roasted diced tomatoes

• 1 cup of veggie broth

• 5 cloves of garlic

• 2 tbsp chipotle peppers in adobo sauce (I found this can in the mexican food section - the adobo sauce gives an amazing smokey flavor)

• 1 tbsp cumin

• 1 butternut squash (diced)

• 1 can of black beans

• 1 can of corn

• Lots of scallions

• Fresh cilantro

Prep:

1. Dice the butternut squash

2. In the crock pot, add 1 can of tomato sauce, 1 can of fire toasted diced tomatoes, veggie broth, minced garlic, peppers in adobo sauce, and cumin. Mix for two minutes or until everything is fully blended together.

3. Add butternut squash, black beans, chopped scallions, and corn. Mix well.

4. Cover, and cook for 8 hours.

5. I served in a bowl topped with fresh cilantro! I also had it for dinner the next day over tortilla chips and cheese and put it in the oven to make nachos, and the next day as a taco salad! This recipe made about 6 servings.