Healthy Chili

This vegan chili is the perfect large pot meal to make ahead of time, especially on a rainy day. You’ll have leftovers that are great for additional quick meals. The chili is incredibly healthy made with lots of veggies and beans that are a great source of protein, leaving you feeling satisfied. It’s a wonderful meal to help shed some of those unwanted winter pounds, allowing you to look and feel your best!

Healthy Chili [Vegan]

Ingredients

• 3 tablespoons extra virgin olive oil, 2 tablespoons + 1 tablespoon divided
• 1 small butternut squash, peeled, seeded and cubed (about 2 cups cubed)
• 1 large onion, chopped
• 5 cloves garlic, minced
• 3 tablespoons chili powder
• 1 green pepper, seeded and diced
• 1 red pepper, seeded and diced
• 2 zucchini, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon chipotle powder (or cayenne)
• 1 jar (24-ounces) crushed tomatoes
• 1 cup black beans
• 1 cup kidney beans
• 1/4 + 1/8 teaspoon sea salt divided

Preparation

1. Preheat oven to 400°F.
2. Peel and cube butternut squash into 1 inch cubes.
3. On a baking sheet toss butternut squash with 1 Tbsp. olive oil and 1/8 tsp. sea salt.
4. Bake squash for approximately 20 minutes.
5. In a large pot over medium heat, sauté onion, garlic and chili powder for 5 minutes.
6. Add peppers and continue to cook for 5 minutes.
7. Next add zucchini and thyme, cooking for another 5 minutes.
8. Add the jar of crushed tomatoes and cook for 10 minutes.
9. Stir in the beans, roasted butternut squash, chipotle powder and ¼ tsp. sea salt and cook for 5 minutes.
10. If desired, garnish with scallions, or try guacamole for a creamy more decadent garnish.

https://www.onegreenplanet.org/vegan-recipe/healthy-chili/