My all-time favorite meatless chili — I haven’t found a meatless one that bests this colorful plant-based combo. People always ask for the recipe. The color combination — orange butternut, black beans, and corn — make it a Halloween treat. It comes together quickly with home staples and fall squash and corn.
1 tablespoon olive oil
2 large onions, coarsely chopped
4 to 5 cloves garlic, minced
2 bay leaves
1 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon black pepper
1 tablespoon chili powder
1/4 teaspoon cloves
1/8 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes
1 medium butternut squash, peeled and diced (about 4 cups)
1 can black beans, rinsed well
2 cups fresh corn
salt and pepper
Garnish, chopped cilantro, about 1 bunch
- Sauté onions in oil until translucent, about 10 to 15 minutes. Add
garlic and sauté another 2 minutes. Add spices and continue cooking while
stirring to prevent burning, about 1 minute. Add tomatoes and break apart
with a masher. Add squash to pot and add water, if necessary, to cover.
Bring to a boil, turn down heat to a simmer, and cover. Let simmer for about
20 minutes until squash is tender.
- Add black beans and corn, and simmer to let flavors blend.
Remove bay leaves. Season with salt. Garnish with cilantro.
I made the vegetarian chili recipe tonight. It was a big hit! I made a few alterations, added some Braggs amino liquid at the end and topped bowls off with cheddar cheese.