Vegan Three Bean Chili with Fall Veggies
A hearty, hot bowl of Three Bean Vegan Chili with Fall Vegetables, including butternut squash. Rosemary and sage make the chili smoky and savory.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 8 servings
- 1/2 cup dry kidney beans + 1/2 cup dry black beans + 1/2 cup dry pinto beans soaked overnight and cooked until very tender. Drain. (If using canned, substitute with 4 cups of canned, drained beans. You can use just one kind of bean in this recipe).
- 1 tbsp vegetable oil like avocado, coconut or olive
- 6 cloves of garlic
- 2 tsp red pepper flakes
- 2 tsp cumin seeds lightly roasted
- 1 medium red onion diced
- 2 medium carrots or 1 large diced
- 1 large green bell pepper diced
- 2 medium tomatoes finely diced
- 2 tbsp tomato paste
- 1 tbsp fresh sage sub with 1 tsp if using dry
- 1 tbsp fresh rosemary sub with 1 tsp if using dry
- 1/2 inch butternut squash cut into 1/2- cubes (about 2 cups)
- Salt and ground black pepper to taste
In a mortar and pestle, or a food processor, mash together the garlic, red pepper flakes, and cumin into a coarse paste.
Heat the oil in a large pot or dutch oven.
Add the garlic-red-pepper-cumin mixture and let it sizzle, stirring lightly, about 30 seconds.
Add the onions, green peppers and carrots. Season with some salt and ground black pepper. Cook, stirring, about 3-4 minutes or until the onions start to soften.
Add the tomatoes, tomato paste, and herbs. Mix everything well and cook, stirring often, until the tomatoes are mushy and very soft.
Add the beans and the butternut squash. Mix well. Add 2 cups of water.
Bring the chili to a boil, then lower the heat to a simmer, cover, and cook 40 minutes. Check the chili every few minutes and give it a mix. If the mixture gets too dry, add more water, 1/2 cup at a time.
Check salt and add more if needed. Garnish, if desired, with more rosemary and sage. Serve hot.