Butterbean and Squash Plant Based Chili

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Plantbased Chili

Course: Main Course, Soup

Ingredients

  • 1 whole white onion diced
  • 5 large carrots diced small
  • 3 sticks celery diced
  • 2 cloves garlic crushed
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 4 tbsp coconut aminos
  • 1/2 bottle white wine drink the other half or freeze it for the next time you make it – just put it in a stasher bag.
  • 2 tbsp cumin
  • 2 tsp paprika
  • 1/2 tsp oregano
  • 2-3 tbsp raw honey or molasses for vegan
  • 1/4-1/2 tsp ground chipotle peppers (tip: sometimes buying flakes and grinding yourself is a lot cheaper!)
  • 1/4-1/2 tsp chili flakes
  • 15 oz fire roasted tomatoes 
  • 15 oz diced tomatoes
  • 3 tbsp tomato puree
  • 1 tsp dijon mustard
  • 3-4 cups butternut squash cubes pre cooked
  • 2-3 cups veggie stock (or water and veggie Better Than Bouillon paste)
  • 4 cups pre soaked, sprouted and cooked pinto/white/black beans (I get whatever is on sale!)
  • salt and pepper to taste

Instructions

THE DAY BEFORE

  • The day before for ease, I bake the squash whole and skin on at 350 until I can stick a sharp knife through it. It takes about an hour. You don't want it falling apart, or it will lost its shape in the chili, but you need it soft.
  • At the same time, start the dry beans soaking. (you'll need a few extra days of rinsing to sprout them but you can just soak and cook them the next day too)

DAY OF

  • The next day, drain and cook the beans until tender.
  • In a deep pan sauté the carrot, celery, onion and garlic in olive oil over a low/medium heat.  Stir them regularly until they are soft and the onions are translucent. Add in half of the beans and the dry spices and stir everything together.
  • Turn down the heat then stir in the aminos and apple cider vinegar. Next deglaze the pan with 1/2 bottle of the white wine, scraping up all the bits that are stuck to the bottom of the pan.
  • Finally add in all other ingredients (except the remaining beans and squash), with the stock and stir it all together. Then cover the pot with a lid, make sure the heat is on low and then cook it all down on that low heat until everything is soft and the flavors have come together. About 1 hour. 
  • After an hour add in the remaining beans and squash, taste, season to taste and cover to cook for another 15 minutes or until you are ready to serve.
  • We top our bowls with chopped cilantro, spring onion and avocado slices and eat it with wedges of Paleo Corn Bread – you can find that recipe HERE.