Vegan Chili for the Home Table

Set out olive oil, yellow onion chopped, and garlic minced before you start Vegan Chili for the Home Table. The batch is written for 6 people.

Count on 30 minutes of prep, 1 hour of cooking, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 tablespoons olive oil
• 1 yellow onion chopped
• 2 teaspoon garlic minced
• 3 tablespoon ancho chili powder or New Mexican chili powder
• ¼ teaspoon ground ginger
• ⅛ teaspoon cinnamon
• 2 teaspoon kosher salt
• 4 cups butternut squash cubed
• 15 oz black beans 1 can rinsed and drained
• 28 oz peeled pomodoro tomatoes 1 large can
• 6 oz tomato paste 1 small can
• 1 ½ cups vegetable broth low sodium

How the cooking goes

1. Warm a Dutch oven or large stock pot over a moderate flame. Add olive oil and swirl to coat. Cook onions until they begin to release their juices and then add the garlic; cook, stirring often to prevent the garlic from burning, until onions are translucent.
2. Put the chili powder, ground ginger, and cinnamon, and stir to coat with oil. Cook to toast spices a bit, around 2 minutes. Mash some of your black beans.
3. Put all the remaining ingredients, heat it until it boils then lower the heat to low and simmer, covered, until the squash is tender. This takes about 1-2 hours depending on how large the cubes are. You like until the seasoning suits the pot every hour and adjust the salt and spices as needed.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Vegetarian, open Vegetable Lasagna with a Clear Method and Spaghetti Squash Lasagna for the Home Table.