Gold Rush Chili | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen

Gold Rush Chili

I used a canned, organic blend of pinto, kidney, and black beans, but you can use any kind of beans you like in this mild but richly flavored chili. If you're using home-cooked beans, use about 3 cups.

This makes a very thick chili. Cook over low heat and try not to add any extra water unless absolutely necessary.

1 butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon mild chili powder
1 1/4 teaspoons ground cumin
2 teaspoons Mexican oregano
1/8-1/4 teaspoon chipotle chili powder (or to taste)
2 15-ounce cans diced tomatoes
1/2 cup water
salt and freshly ground black pepper, to taste
2 15-ounce cans beans (see note above), drained
3 green onion, sliced (for garnish)

Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.

Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.

Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.

Makes 6 servings. Each contains 284 Calories (kcal); 1g Total Fat; (3% calories from fat); 11g Protein; 64g Carbohydrate; 0mg Cholesterol; 825mg Sodium; 12g Fiber.

Serving suggestion: I like to serve this with plenty of steamed vegetables (broccoli and cauliflower) or a large green salad and some baked tortilla chips or crackers for added crunch.