Whether you are looking for a healthy Super Bowl chili to feed a large crowd or simply looking for warming comfort food on a cold winter’s day, this recipe is for you! Savoury and smokey this chili hits the spot and is taken up a notch when served with avocado, brown rice, cilantro, diced green onion and my recipe for cashew sour cream. Heaven!
Yield: 8-10 servings (it will stretch even further if you are serving it with rice and garnishes)
Time: Prep 10 minutes, Cook time 50-60 minutes
1 large onion chopped
6 garlic cloves minced
1 Tbsp cumin
1 Tbsp smoked paprika
1 Tbsp chili powder
1 Tbsp chipotle pepper puree (or you can use the whole peppers in adobo sauce, just mashed them up)
1 tsp cinnamon
1/2 tsp ground cloves
3 cups vegetable stock
1 medium size butternut squash cut into 1″ cubes (approx 5 cups)
4 carrots chopped into small cubes
1 large can crushed tomatoes (796 ml or 28 fl oz)
1 can white kidney beans (cannellini beans) drained and rinsed
1 can navy beans drained and rinsed
1 tsp sea salt or add salt to taste
*Pictured above served with brown rice, cashew sour cream, avocado, green onion and fresh cilantro.
- In a large dutch oven or heavy soup pot, sauté onions and garlic in 1 Tbsp of olive oil at medium heat until onions are translucent, about 3-5 minutes.
- Add spices: cumin, chili powder, smoked paprika, cloves, cinnamon and chipotle pepper puree and sauté with the onions until the spices become fragrant, about 1 minute.
- Then add vegetable stock, squash, carrots, beans, tomatoes and bring to a boil. Reduce heat and let simmer on low heat for 40-50 minutes, stirring occasionally until the squash has softened and chill has thickened. Season with sea salt to taste.
- Serve chili with sliced avocado, chopped green onion and fresh cilantro. I love mine also served with brown rice and my recipe for cashew sour cream. Enjoy!
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