rvv logo650px

Recommended Books

  • becoming-vegan
  • consciouscook
  • dolce vegan
  • iamgrateful
  • newstart
  • rawfoodmadeeasy
  • skinny bitch inthekich
  • sweetgratitude
  • ultimateuncheesecookbook
  • veganbaking
  • vegancupcakesbook
  • vegantable
  • veganvittles
  • viva vegan
  • voluptuousvegan
  • world-peace-diet

Five Bean and Butternut Squash Chili

bean_squash_soupServes 6

1 tablespoon canola oil
1 garlic clove, minced
1 onion, chopped
1 red bell pepper, chopped
2 tablespoons chili powder
2 teaspoons cumin, ground
3 cups butternut squash, peeled, in 1-inch dice
2 cups water
1 cup diced canned tomatoes with chilis, drained
2 cups black beans, cooked
1 cup red kidney beans, cooked
1 cup great northern beans, cooked
1 cup black-eyed peas, cooked
1 cup pinto beans, cooked
1 teaspoon salt
1 teaspoon ground black pepper

Add the oil to a large stockpot over medium heat. Saute the garlic, onion, and bell pepper until softened, 8 to 10 minutes.  Add the chili powder, cumin, and oregano and stir to combine. Add the squash, water, and tomatoes and bring to a boil, stirring to combine.

Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Add the beans and simmer another 5 to 10 minutes until the squash is tender and the beans are well heated, stirring occasionally. Season with salt and pepper.

Top with vegan sour cream if you like.  Toffutti is a great brand!