Vegetarian squash chili

Vegetarian squash chili

Vegetarian squash chili
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  • Serves6 - 8
  • Prep time5 mins
  • Cook time4 hour 30 minutes
  • Timeout1 hour
  • FreezingFreezes well

Ingredients

  • 1/3 cup of sour cream (optional)
  • 1 avocado, sliced
  • 1/3 cup of pumpkin seeds, roasted
  • Salt & pepper, as preferred
Chili
  • 2 packs of 54 g each of veggie ground round
  • 1 (596 ml) can of diced tomatoes
  • 4 cups of butternut squash, peeled and diced
  • 2 cups of vegetable broth
  • 2 tablespoons of tomato paste
  • 2 tablespoons of chili powder
  • 2 teaspoons of salt
  • 1 (540 ml) can of white beans, rinsed and strained

Steps

  1. Add all the chilli ingredients to a crockpot, apart from the white beans. Cook over low heat for 4 hours, then set to high heat and cook for another 30 minutes and make sure you stir a few times in between.
  2. Add the white beans and cook for another 30 minutes.
  3. Serve with sour cream, avocado slices and pumpkin seeds then season if needed.
Recipe published on August 19, 2018