Vegan Butternut Squash & Black Bean Chili (Crockpot)

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I hope, my wonderful, tolerant readers, you do not feel used and abused.

It has, once again, been ages since my last post. So much has happened…. Work has somehow gotten busier and I began grad school. (Because I had soooo much free time to begin with…) The days when I began this blog, days when I had hours each day to spend playing in the kitchen and exploring new ingredients, are gone. Now, I am lucky if dinner involves more than steam vegetables and lentils and top them with salsa and, if I’m feeling particularly sassy, a little Daiya dairy-free cheese.

Today, however, was the day of the biggest football game in America, and I felt an overwhelming desire to prepare a football worthy feast. I made a small bowl of Guacamole, a delicious vegan crockpot chili, and a batch of gluten free corn muffins, and it was off to the races! …er…. football game.

I like my chili a bit on the soup-y side, so feel free to reduce the amount of vegetable broth to make yours thicker. Other than that, this recipe is a fairly straightforward crockpot dish that will leave your house smelling delicious!

Vegan Butternut Squash & Black Bean Chili

(Gluten-Free, Dairy-Free, Vegan)

 photo 2

Ingredients:

  • 1 Tblsp Olive Oil
  • 5 cloves Garlic, minced
  • 1 Yellow Onion, chopped
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1 tsp Ginger Powder
  • 1 tsp Cinnamon
  • 2 Carrots, chopped
  • 2 ribs Celery, chopped
  • 1 Zucchini, chopped
  • 1 small-medium Butternut Squash, peeled and chopped
  • 2 green Bell Peppers, cored and chopped
  • 2 Jalapeno Peppers, minced
  • Herbamare (or sea salt) and Black Pepper, to taste
  • 2.5 cups Low Sodium Vegetable Broth
  • 28 oz can Fire Roasted Diced Tomatoes
  • 2 tsp Rice Wine Vinegar
  • 1 Tblsp Agave Nectar
  • 1 Tblsp Lime Juice, about 1/2 a small lime
  • Zest of 1/2 a lime

Directions:

  1. Drizzle olive oil in the bottom of your crock pot. Add garlic, onion, and spices and stir to combine.
  2. Add al remaining ingredients except the lime juice and zest and stir to combine.
  3. Place the lid on your crock pot and set to low.
  4. Cool on low for 6 hours.
  5. Taste and adjust salt, pepper, agave ratio, as needed.
  6. Garnish with lime juice and zest before serving.

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