Description
Vegetarian butternut squash chili (with beer) has the perfect melody of fall flavors. The sweet butternut squash compliments the slight bit of heat from the chili powder as well as the flavor from the beer!
Ingredients
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- 1 tbsp olive oil
- 2 yellow onions, diced
- 2 cups butternut squash, cubed
- 1 1/2 tsp oregano
- 1 1/2 tsp cumin
- 1 1/2 tsp salt
- 3 cups low-sodium vegetable broth
- 1 (12) oz can beer
- 1 (8) oz can tomato sauce
- 1 (28) oz can whole, peeled tomatoes
- 1/4 cup chili powder
- 2 bay leaves
- 1/4 tsp cinnamon
- 1 1/2 tbsp unsweetened cocoa powder
- 2 (15) oz cans cannellini beans (low sodium)
- 1 (15) oz can black beans (low sodium)
Optional Toppings:
- Red onion, diced
- Avocado, diced
- Non-Fat Greek yogurt
- Cilantro, chopped
- Hot sauce
Instructions
- Add the olive oil to a large pot or Dutch oven over medium heat. Add the onions, butternut squash, oregano, cumin and ¼ tsp salt. Sauté 8-10 minutes until onions are translucent.
- Add the beer, vegetable broth, tomato sauce, whole peeled tomatoes, chili powder, bay leaves, cinnamon, cocoa powder and 1 1/4 tsp of salt. Use the back of a wooden spoon to help break up the whole tomatoes.
- Cover and bring to a boil. Once the chili begins boiling, drop the heat to medium low, cover and simmer for 30 minutes.
- Uncover, and add the cannellini beans and black beans. Remove the bay leaves. Simmer for another 10 minutes. Top off each bowl with your favorite toppings. Enjoy!
Notes
- If you don't like chunky tomatoes replace the whole peeled tomatoes with crushed tomatoes
- I recommend using a beer you enjoy drinking! Different styles of beer will add flavor variations.
- The chili itself is vegan. Use vegan toppings to keep it vegan if desired.
- For a thicker chili, use an emulsion blender to blend some of the chili.