Fall is here and that means it’s time for heartier meals. I love chili in the fall as I can make it in the crockpot and eat it all week long. My vegan white bean and butternut squash chili is perfect for this time of year!
- 1 large onion, finely chopped
- 5-6 cloves garlic, minced
- 1 whole butternut squash, peeled, seeded, and chopped into 1/2 inch cubes
- 2 14 ounce cans white beans
- 28 ounce can crushed fire roasted tomatoes
- 4 cups vegetable broth
- 1 cup dry quinoa
- 10 ounces frozen corn, or fresh
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 tablespoons chili powder
- 1/2 tablespoon paprika
- 1 tablespoon fresh lime juice
- ½ cup chopped cilantro
- Salt and pepper to taste
- White pepper, to taste
Add all ingredients into crockpot, mix well and cook on high for 4 hours. Serve with chips and enjoy!
