Butternut Squash Chili

Butternut Squash Chili

Butternut Squash Chili

Ingredients:

  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp each: cumin, chili powder & ginger
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 C butternut squash, cubed
  • 3 Cups vegetable broth
  • 28 oz Fire Roasted Whole tomatoes, diced or broken up
  • (2) 14 oz cans black beans, rinsed, rained
  • (1) 14 oz can Northern white beans
  • 1 Tbsp balsamic vinegar
  • 1 large lime for juice & garnish

Directions:

Saute oil, garlic, onion, celery and spices for 5 minutes ~ until softened.  Add remaining ingredients except lime juice, and simmer for 1 hour.  Serve warm with lime juice and vegan sour cream if you’d like.