This is a vegan chili but no one can believe it. The small vegetable chunks, quinoa and amaranth look like ground beef. An easy way to trick the meat eater in your life!
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Chili
with Butternut squash
Ingredients
(preferably organic)
1
can crushed tomatoes
1 can whole tomatoes
1 large onion
1 large green bell pepper
1 can whole tomatoes
1 large onion
1 large green bell pepper
3+ gloves garlic (minced)
1 small-med butternut squash
1 + jalapeño
2 medium carrots
1 small-med butternut squash
1 + jalapeño
2 medium carrots
2
yellow or green summer squash
10 mushrooms
1 can black beans
1 can pinto beans
1 can kidney beans
¼ cup rinsed uncooked quinoa or millet
2 TBS amaranth (optional)
2 TBSP + chili powder
2Tsp + cumin
1 tsp cinnamon
salt to taste
Water as needed
10 mushrooms
1 can black beans
1 can pinto beans
1 can kidney beans
¼ cup rinsed uncooked quinoa or millet
2 TBS amaranth (optional)
2 TBSP + chili powder
2Tsp + cumin
1 tsp cinnamon
salt to taste
Water as needed
To
prepare:
Coarsely chop onion and bell pepper. Mince the garlic.
Coarsely chop onion and bell pepper. Mince the garlic.
Saute in a few tablespoons of olive oil. Meanwhile, in food
processor pulse jalapeno ,carrots, summer squash and
mushrooms until
they are about ¼ inch chucks. It's best to
pulse them separately so
they don't over process.DO NOT
pulse till mushy! Add these veggies
to the onion, bell pepper
and garlic. Sauté for another 5 minutes. Add the chili powder,
and garlic. Sauté for another 5 minutes. Add the chili powder,
cumin and cinnamon. Saute another few
minutes. Peel and
cube butternut squash in 3/4 inch cubes. In a slow cooker
combine all the ingredients (break up the
whole tomatoes
and drain the beans) and start on high for at least 30
minutes. Reduce to low and cook the rest of the day. The
quinoa, amaranth, millet and smaller chopped veggies make
this chili look meaty. For spicier chili add a habanero pepper.
I usually add about
1/2 cup of water.
Serve
with your favorite chili condiments.