Say hello to the most comforting vegan chilli. This Butternut Squash Chipotle Chilli is a warm hug in a pot, the perfect autumn weeknight dinner. Top it with avocado and/or vegan sour cream for the perfect balance of mild and spicy.
There are many things I will miss about summer, as we enter Autumn. I will definitely miss the long days, eating and drinking outside without having to put a jumper on, roasting in the sun whilst reading a book and the abundance of amazing summer produce. But autumn has its pros too. Autumn is for big warm jumpers, hot chocolates, decadent baking and everything pumpkin. But mostly, Autumn is when I start whipping out all the comfort food. I am talking thick, creamy soups, pasta bakes, casseroles and, of course, chilli. I don’t know about you, but nothing makes me happier on a cold, rainy evening than coming home from work and finding a big bowl of steamy chilli waiting for me.
As much as I love a traditional chilli con carne, I am conscious about limiting my consumption of animal products. I also take it upon me to create vegan food that is as satisfying as their meat alternatives (but also better because of the amount of veg you manage to sneak in). So it is only natural that I would make a good veggie chilli. It’s convenient, cause let’s be honest, vegetables are mighty cheap. It’s great for busy days, as you can meal prep this on a Sunday and enjoy it throughout the week, or freeze it for a hectic day. And it’s warm, thick and spicy, which is definitely what you want on a cold day. At least I do!
The Key Ingredients to Make the Perfect Chipotle Butternut Squash Chilli:
Hearty veg: Pretty obvious I know. I love Butternut Squash in chillies because it goes all soft and gooey and I normally pair it with red bell peppers. However, if you are not a fan of butternut squash you can use any squash or pumpkin you can find (or even substitute it for sweet potato). And then you can add any wonky vegetable that has been hiding in your fridge for a while. Love a waste-saving hack.
Beans: Again, is it really a chilli if you don’t use beans? I eat beans every week, they are so satisfying (and a great source of plant-based protein and iron). And they are so cheap. Here I am using canned kidney beans, as they are my favourite, but black beans, or even cannellini beans will do here.
Spices: Let’s be honest, a good amount of spices is what turn san average chilli into a mean chilli. And here we have an abundance of chipotle paste (or flakes, in case you can’t find the paste), paprika, smoked paprika and cumin. Smoky and delicious.
Sides and toppings: I normally serve my chilli with a side of brown rice or quinoa, but every grain will do here. As a topping, I normally go for (vegan) sour cream and avocado, but yogurt or tortilla chips will also work a treat. Bottom line: you do you.
Key Steps To Make My Chipotle Butternut Squash Chilli:
Finely chop a large onion and fry it in some oil until slightly caramelized.
Chop your veg and add them to the onions along with finely minced garlic, chipotle paste and the other spices.
Add the chopped tomatoes, veg stock and some water. Bring to a boil and simmer for 15 to 20 minutes.
Add the canned beans and cook for another 10 minutes or until the butternut squash is fork-tender.
Finish it off with a generous squeeze of lime juice.
And there you have it. Simple enough, right? Perfect for your fall meal prep. Healthy and comforting at the same time. Doesn’t get much better than that.
Ingredients:
Serves 4
400 gr butternut squash (or pumpkin)
1 large red bell pepper
1 large white onion
1 can chopped tomatoes
1 can kidney beans (or black beans)
1 vegetable stock cube
3 garlic cloves
2 heaped tbsp chipotle paste (or chipotle flakes)
2 tsp paprika
2 tsp smoked paprika
1 tsp cumin
½ tsp salt
The juice of ½ a lime
Add-ons:
Rice or quinoa
Avocado
Vegan sour cream or yogurt
Method:
Finely cut the onion and fry it in a large pot with 1 tbsp olive oil for about 5 minutes, adding water as needed.
Cut the butternut squash and red bell pepper in bite-sized chunks and add them to the pot along with the minced garlic, chipotle paste and spices. Cook for 1 minute.
Crumble a veg stock cube into the pot and add the chopped tomatoes. Fill half the can with water and add that to the pot as well. Bring to a boil and then reduce the heat. Simmer for about 15 to 20 minutes.*
Drain and rinse the canned beans and add them to the pot, cook for another 10 minutes or until the veg are tender and the chilli has thickened. Finish it off with the lime juice.
Serve over rice or quinoa and top with avocado, vegan sour cream or yogurt.
*I like a thick chilli, that’s why I cook it uncovered. If you are more of a ‘soupy’ chilli, cover the chilli with a lid as it simmers.
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