Chili is something that I make pretty often, but I never make it the same way.  That might change with this recipe.  I had a package of frozen winter squash in the freezer that I had been meaning to use up for a while now, so I defrosted it in the fridge overnight.  The problem was that I didn’t have any idea what I was going to make with it, and forgot about it when I had a hankering for chili for dinner.  I found it in the fridge when I was getting the chili ingredients out and decided to see what it would taste like in the chili.  It was fantastic!  It adds a nice body to the chili and gives it an almost creamy texture.

The spices in this recipe are (as always) “a bit of this and a bit of that” so if that’s tough for you, feel free to use a package of chili seasoning mix, but read the labels as many brands have artificial and non-veg  ingredients.

Vegetarian (Vegan) Chili with Winter Squash

  • 1/2 cup chopped red bell pepper
  • 1 small onion, diced
  • 2 large garlic cloves, minced
  • 1/3 cup chopped carrots
  • 1 box of winter squash (thawed in the fridge or microwave)
  • 1 large can tomato puree (or any other canned tomato product, really)
  • 1 can garbanzo beans, drained
  • 1 can kidney beans, drained
  • 2/3 cup rehydrated tvp or boca burger crumbles (optional)
  • oregano
  • cumin
  • cayenne pepper
  • chili powder
    • Frank’s Red Hot (optional)
    • Lime juice, cilantro, minced onions, (vegan) sour cream or plain yogurt, tortilla chips for garnish (optional, of course)

    Sautee onion, bell pepper, and carrots with a bit of salt and pepper in a small amount of olive oil or water in a large pot for a few minutes, until the onion is soft.  Add garlic and sautee for a few more minutes, being careful not to brown garlic.  Add the winter squash, tomatoes, and both beans.  Add a bit of each of the spices and hot sauce and bring to a bubble.  Turn to low and simmer for as long as you have, preferably at least 30 minutes.  Add the tvp or boca burger crumbles during the last 10 minutes of cooking.  Taste for seasoning as it cooks, adjusting for your taste.

    Topped with Tofutti Sour Cream and crushed tortilla chips