Sunday, February 10, 2013
Roasted Squash Vegetarian Chili
Sunday is my favorite day to cook and since it's the only time where I usually have some time to invest I try to make something that will provide some yummy leftovers for busier nights in the week. Today that meant making a huge batch of chili.
This chili is a good one because it has my favorite ingredient in it -- roasted butternut squash. The squash makes it a hearty enough that a meat eater can still enjoy this vegetarian option. If you have a slow cooker, you should probably use that but I broke mine :(
Vegan Butternut Squash Chili
2-3 cups roasted butternut squash (cubed)
2 large (28 oz?) cans of diced tomatoes
1 packet Chili seasoning
1 red bell pepper chopped
1 medium onion chopped
2/3 cup fake ground meat (I like lightlife Mexican style) or use actual ground meat
1/2 cup pinto beans
Salt and pepper
2 tablespoons italian seasoning
1 tsp garlic powder
-Preheat oven to 450
-Roast chopped butternut squash (get pre-chopped at trader joes!) for about 30 minutes until soft and yummy
-Saute onions and red bell peppers in a large pot on medium high heat with a little cooking spray for about 10 minutes or so until it is starting to soften.
-Add the two cans of diced tomatoes and the chili seasoning, italian seasoning, garlic powder and a sprinkle of salt and pepper.
-Cook for a while until chili is lightly boiling.
-Add the beans and veggie ground (or meat) and stir.
-Let simmer on low partially covered for at least 30-40 minutes so the flavors blend and it thickens up. -Add more seasoning to taste and enjoy!!!