Vegan Thanksgiving Chili

Since the roasted bird is off the Thanksgiving menu, give your guests a heartier, tastier vegan alternative. This vegan Thanksgiving chili recipe, featuring kidney beans and winter squash, is sumptuous, easy to make, and is a vegan dish that will get you many thanks this holiday season.
Since the roasted bird is off the Thanksgiving menu, give your guests a heartier, tastier vegan alternative. This vegan Thanksgiving chili recipe, featuring kidney beans and winter squash, is sumptuous, easy to make, and is a vegan dish that will get you many thanks this holiday season.

Vegan Thanksgiving Chili

Serves 10

Ingredients:

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• 1/4 cup olive oil

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• 3 onions, chopped

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• 5 cloves garlic, minced

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• 1 red bell pepper, seeded, chopped

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• 1 green bell pepper, seeded, chopped

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• 2 jalapenos, seeded, minced

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• 1 large butternut squash, peeled, halved, seeds discarded, flesh diced

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• 2 (15-ounce) cans fire-roasted tomatoes

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• 3 tablespoons chili powder

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• 1 tablespoon ground cumin

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• 1 tablespoon ground coriander

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• 1 tablespoon dried oregano

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• 2 (15-ounce) cans kidney beans, rinsed, drained

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• 2 (15-ounce) cans garbanzo beans, rinsed, drained

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• Salt and freshly ground black pepper to taste

Directions:

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1. Heat oil in a stock pot over medium heat. Add onions, garlic, bell peppers, and jalapenos and cook, stirring often, until vegetables have softened.

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2. Add squash, tomatoes, chili powder, cumin, coriander, and oregano. Bring to a boil, reduce heat to medium-low, and simmer for 25 minutes or until squash is tender.

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3. Add beans and simmer for 10 minutes. Season with salt and pepper. Serve hot.

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