Vegan Butternut Squash Chili 

easy | healthy

THE PICKY EATER BLOG

PREPARE VEGGIES

1

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. 

ADD SPICES

2

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. 

SIMMER

3

Lower the heat and simmer for about an hour until the squash and carrots are tender. 

SERVE

4

When ready to serve, top with green onions and shredded cheese if preferred. 

ENJOY

Enjoy this easy vegan and vegetarian chili whenever you want some extra protein and veggies!