Chili is such a perfect fall meal. Its warming and cozy and great for the chilly weather (lol no pun intended). I’m not sure how a food could be cozy but that description just feels right. Throw butternut squash into the mix and you really can’t get more “fall”. I made this chili so its not super hot, but still has some spice in there. Feel free to throw in extra of all the spices if you’re a real daredevil!
So I’m not technically a vegetarian, but I love cooking meatless dishes. This may stem primarily from my hatred of touching raw meat. Seriously, it freaks me out. I thought about adding ground turkey or chicken to this recipe for a hot sec, but I just couldn’t do it. Instead, I decided to get some protein in there with a mix of black beans and quinoa. Much less traumatizing to work with and super delish! Enjoy!
1 butternut squash, peeled and cubed
1 sweet white onion, chopped
2 green bell peppers, chopped
3 poblano peppers
2 cans black beans, drained and rinsed
2 cans fire roasted crushed tomatoes
1 quart size carton of vegetable broth
¼ cup tomato sauce
2-3 tsp hot sauce
½ cup quinoa
3 tsp chili powder
3 tsp cilantro
2 tsp cumin
1 tsp paprika
1 tsp nutritional yeast
1 tsp cocoa powder
½ tsp cayenne pepper
Salt, to taste
Toppings: plain greek yogurt, cheddar cheese, chopped green onions
- To prepare the poblano peppers, broil them for 7 minutes, flipping halfway through. Once they are done, place in a zip lock bag to “sweat” for 10-15 minutes. Peel the outside layer of skin off, remove the seeds and dice.
- While the poblano peppers are broiling, broil the butternut squash for about 7-10 minutes to get a little bit of a roasted, charred flavor. Don’t leave them in so long that they become completely soft and cooked through.
- In the crockpot, combine all of the ingredients and cook on low for about 6 hours.