Hearty Butternut Squash Veggie Chili (vegan/gluten-free

• Vegan
• Gluten free

• Produce

  • 1 15 oz. can Black beans
  • 1 cup Butternut squash
  • 2 cloves Garlic
  • 1 Jalapeno
  • 1 15 oz. can Kidney beans, red
  • 1/2 cup Onion
  • 1 15 oz. can Tomatoes

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/4 tsp Cinnamon
  • 1 tsp Salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tbsp Cumin

Found on fitlivingeats.com

Ingredients

• 1 Tablespoon olive oil
• 1/2 cup chopped onion
• 1 jalapeno, seeded and diced
• 2 cloves garlic, minced
• 1 cup butternut squash, peeled and cubed
• 1 Tablespoon chili powder
• 1/2 Tablespoon cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 15 oz. can crushed tomatoes
• 1 15 oz. can red kidney beans, rinsed and drained
• 1 15 oz. can black beans, rinsed and drained
• 2 cups vegetable broth

Directions

• Heat a large soup pot over medium heat. Add the olive oil, onion, jalapeño, garlic and butternut squash. Saute for about 5 minutes or until the onion is translucent and the squash starts to soften. Add the chili powder, cumin, turmeric, salt and cinnamon and stir for about 1 minute. Add the tomatoes, beans and vegetable broth and bring to a boil. Simmer for 30 minutes or until the butternut squash is fork tender.