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.