This easy Vegan Chili makes a hearty and comforting dish that is perfect for a chilly fall day, game day or any time of the year! This bean free and paleo chili is easy to make with butternut squash, mushrooms and bell peppers and will become a family favorite! Naturally gluten-free, grain-free, Whole30 with low carb / keto options.
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Ingredients
1 medium onion , chopped
3 garlic cloves , minced
1 red bell pepper , deseeded & chopped
12 oz cremini mushrooms , chopped
1 cup walnuts , chopped (can sub with drained canned lentils or beans, if not paleo / Whole30 / low carb)
1 tsp coconut aminos
1.5 tsp ground cumin
1 tsp chilli powder
1 tbsp smoked paprika
1 tbsp tomato paste
2.5 cups peeled & cubed butternut squash , peeled and cubed (can sub with pumpkin or other squash)
1.5 – 2 cups vegetable stock or water
1 28-ounce can San Marzano diced tomatoes
To serve:
Diced avocado
Fresh cilantro
Jalapeno
Dairy-free sour cream
Instructions
1. In a large pot, heat avocado oil over medium heat. Add the onions and saute for a few minutes until fragrant, then add garlic. Add peppers, mushrooms and walnuts. Saute for 5 minutes, or until vegetables are soft.
2. Add spices and tomato paste and cook for 1-2 minutes, or until fragrant.
3. Add butternut squash, 1.5 cups of water & canned tomatoes. Bring to a boil then lower the heat to simmer for 25-30 minutes, or until squash is soft and cooked through. Add more water, as needed.
4. Taste & season with salt and pepper.
5. Serve and top with diced avocado, cilantro & jalapeno.
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