This sweet, smoky, spicy, and surprising entree hits the spot on a wintry holiday evening. With apples and squash, the best produce of the season pairs perfectly with chili spices and smoky chipotle seasoning. Beans provide plenty of plant-based protein and fiber. And because we never pass up a chance to pack more veggies into a recipe, we include some spinach. Lastly, like all good vegan recipe collections, we’ve included nutritional yeast as an ingredient.
This sweet, smoky, spicy, and surprising entree hits the spot on a wintry holiday evening. With apples and squash, the best produce of the season pairs perfectly with chili spices and smoky chipotle seasoning. Beans provide plenty of plant-based protein and fiber. And because we never pass up a chance to pack more veggies into a recipe, we include some spinach. Lastly, like all good vegan recipe collections, we’ve included nutritional yeast as an ingredient.
Make ahead tips: They say second day soup tastes best. The same goes for this vegan chili recipe. Make from start to finish a day in advance. Reheat to serve.
Serves 6 as an entree
Ingredients
1 butternut squash
3 red apples
5 tbsp sunflower oil, divided
1 + ¾ tsp salt, divided
1/2 tsp black pepper
1 yellow onion, diced
3/4 tsp salt
2 tbsp nutritional yeast
1 tbsp granulated garlic
2 tsp ground cumin
2 tsp dried oregano
1 tbsp chili powder
½ - 1 tsp chipotle powder (to taste)
¼ tsp black pepper
2 14.5oz cans fire-roasted tomatoes, sodium-free
1 cup vegetable broth
1 cup apple cider
1 1/2 cup pinto beans, cooked
1 1/2 cup black beans, cooked
2 cups baby spinach
Directions
Preheat oven to 450F. Peel and cut the seeded butternut squash into 3/4-inch diced cubes, following with the apples.
Separately toss the prepped squash and apples in 3 tablespoons sunflower oil until evenly coated. Arrange in an even layer (no overlapping!) on a large baking sheet (or two). Season with 1 teaspoon salt and ½ teaspoon pepper. Roast apples for 15 minutes and squash for about 25 minutes until both are tender and lightly golden on the edges. Remove from oven and set aside.
In a large pot over medium heat, add 2 tablespoons sunflower oil. Add the chopped onion and sauté 3-4 minutes (longer if you prefer your onions a bit caramelized) until translucent. Add seasonings and cook 1 minute more, stirring constantly until aromatic.
Add remaining ingredients (except for spinach) and stir to combine. Bring to a boil, then lower the heat to simmer for about 20 minutes. Add baby spinach and stir until wilted. Taste and adjust for seasoning if needed.
Serve with cornbread, cilantro, tomatoes, hot sauce, and chives, if desired.
Spinach Artichoke Dip Recipe
Raspberry Clear Mind Iced Tea
Juice Hack: Watermelon Berry Creamsicles
Strawberry-Rhubarb Crumble Recipe
