Vegan Butternut Squash Chili
easy | healthy
THE PICKY EATER BLOG
Peel and chop the squash and carrots into one inch pieces. Heat oil in large pot over medium heat. Add the squash, carrots, bell peppers, onion, garlic, and tomato paste. Cook for 10 minutes.
Next, add the broth, corn, tomatoes, and beans. Stir in the chili powder, cinnamon, cumin, salt, garlic powder, paprika, coriander, brown sugar, and cayenne pepper. Bring back to a simmer.
Lower the heat and simmer for about an hour until the squash and carrots are tender.
When ready to serve, top with green onions and shredded cheese if preferred.
Enjoy this easy vegan and vegetarian chili whenever you want some extra protein and veggies!