Hearty Vegan Butternut Squash Chili
Ingredients
- 1 butternut squash
- 1 onion
- 10 mushrooms
- 1 cup pinto beans
- 1 cup dried split green peas
- 1 can fire-roasted diced tomatoes
- 1 jumbo can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Olive oil
- Minced garlic
- 3 cups water or vegetable broth
Preparation
Cube the butternut squash and roast in the oven for 25 minutes at 400 degrees to soften while you prep the rest of the soup.
Heat olive oil in your large pot with minced garlic, then add your diced onion to cook until translucent.
Add in the cans of tomatoes and 3 cups of water or vegetable broth for the base.
As the base starts to heat up, add in your sliced mushrooms, beans, and dried peas, and seasonings. Mix together and bring the pot to a boil.
Add your roasted squash into the pot once it is at a boil, keep the top on, but bring it down to a simmer to cook for 30 minutes on low heat.
