Week 10: Vegan Chilli!

Published by Emily,

I’m not sure if vegan Chilli is a real thing in Mexico… but one thing I am certain of is that this recipe is HOT (in the best way possible!). There is something indescribably comforting about chilli; I can’t think of a better meal to cozy up with on a snowy day like today. Before taking on this vegan challenge, I was never one to turn down chilli - so when I saw a hearty vegan chilli recipe that combined two of my favourite confused fruits: butternut squash and avocado, I just HAD to try it.
It was a tough decision, but I must confess that I broke my number one rule this week: no canned or jarred shortcuts. I contemplated slyly omitting this detail hoping it’d go unquestioned, but decided to be CANdid and publish the evidence instead. In my defence, chilli is time-consuming to make, and some students just don't have the time to can their own tomatoes. Does the fact that the cans are BPA-free and organic make everything better?
As with all recipes involving butternut squash, the hardest part was peeling and dicing the butternut squash. While I don’t condone the production of GMOs, I wouldn’t mind if scientists found a way to genetically modify butternut squashes to soften their skins a bit. Once you get over the butternut squash bump, the rest of the recipe is really simple, but requires some patience. You will NOT be disappointed though! It’s just as good, if not better than any meaty chilli I’ve ever had.
One of my friends was confused by the unusual addition of avocados… all I can say is: You. Need. To. Try. This. Recipe!!

RECIPE (from Cookie+Kate)
Ingredients
1 chopped red onion
2 bell peppers, chopped
1 small butternut squash, peeled (good luck!) and chopped
4 cloves of garlic, minced
2 tablespoons of olive oil
pinch of ground sea salt
1 tablespoon chilli powder
1 teaspoon ground cumin
1/2 - 1 tbsp chopped chipotle in abode (this stuff is SPICY - don’t be brave!!)
1 bay leaf
1/4 teaspoon ground cinnamon
1 can organic diced tomatoes (I used a 28oz. can); use half of the juices
2 cans of organic black beans, rinsed and drained
2 cups vegetable broth
2 Avocados, sliced
Directions

Sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in two tablespoons of olive oil using a large stockpot on medium-high heat. Be sure to stir the vegetables occasionally so that they cook evenly. When the onions turn translucent, lower the heat to medium-low.
Add the spices and stir in the canned ingredients.
Cover the pot and cook for about one hour, stirring every 10-15 minutes. Once the liquid has boiled away, leaving a nice hearty consistency and the butternut squash is tender, remove from heat.
Top with avocados and enjoy!