Vegan Maple Bourbon Chili

• Produce

  • 1 cup Squash
  • 1 28 oz can Tomatoes

• Canned Goods

  • 3 Chilis, dried
  • 1 cup Dried 13 bean soup mix
  • 2 tbsp Tomato paste
  • 2 cups Vegetable stock

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 2 tsp Chili powder
  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

• Liquids

  • 1 cup Maple water

Found on exsloth.com

Description

Ingredients

• 1 cup dried 13 bean soup mix*, rinsed and soaked overnight**
• 2 cups vegetable stock
• 1 cup maple water***
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp chili powder
• ½ tsp cayenne pepper
• salt and pepper to taste
• 1 cup squash, cubed (optional - skip if you prefer a less sweet dish)
• 3 dried chilis (optional)
• 1 28 oz can diced tomatoes
• 2 tbsp tomato paste
• 2 - 4 tbsp maple syrup
• 2 - 4 tbsp bourbon

Directions

• Rinse soaked beans and combine in a large saucepan with vegetable stock and maple water
• Bring to a bowl over medium-high heat, then reduce the heat and allow to simmer until beans are just tender (2 - 3 hours). Be careful not to overcook the beans
• Once the beans are cooked, add the squash, stir in the spices and allow to cook for another 2 - 3 minutes
• Increase the heat and mix in the dried chilis, diced tomatoes, tomato paste, maple syrup and bourbon, adjusting the maple syrup and bourbon to taste. If you prefer thinner chili, you can add more maple water, regular water or veggie stock at this stage
• Bring the mixture to a boil then reduce the heat and allow to simmer for another 15 - 20 minutes, stirring occasionally, until the squash is tender
• Taste and adjust seasonings before serving with vegan sour cream or yogurt