Make ahead meals are so important to our family this time of year. We want to spend as much time as possible outdoors. During the fall and winter months we have plenty of time for long, slow cooking indoors, but the spring and especially summer are all about outdoor living.
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!
3 Tbsp. Extra Virgin Olive Oil, 2 Tbsp. + 1 Tbsp. divided
1 small butternut squash, peeled, seeded and cubed (about 2 cups cubed)
1 large onion, chopped
5 cloves garlic, minced
3 Tbsp. chili powder
1 green pepper, seeded and diced
1 red pepper, seeded and diced
2 zucchini, diced
½ tsp. dried thyme
¼ tsp. chipotle powder (or cayenne)
1 jar (680 g or 24 oz.) crushed tomatoes
1 cup black beans
1 cup kidney beans
¼ + 1/8 tsp. sea salt divided
Preheat oven to 400 degrees F.
Peel and cube butternut squash into 1 inch cubes.
On a baking sheet toss butternut squash with 1 Tbsp. olive oil and 1/8 tsp. sea salt.
Bake squash for approximately 20 minutes.
In a large pot over medium heat, sauté onion, garlic and chili powder for 5 minutes.
Add peppers and continue to cook for 5 minutes.
Next add zucchini and thyme, cooking for another 5 minutes.
Add the jar of crushed tomatoes and cook for 10 minutes.
Stir in the beans, roasted butternut squash, chipotle powder and ¼ tsp. sea salt and cook for 5 minutes.
If desired, garnish with scallions, or try guacamole for a creamy more decadent garnish.
With love, gratitude, and warm summer vibes,