Jessie Bea Eats!

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.