Hearty Vegan Winter Vegetable Chili
A hearty vegan winter vegetable chili filled with a hint of spice, pinto beans, and winter squash.
Yield: 6-8 servings
  • 2 tbsp safflower oil
  • 1 onion, diced
  • 2 medium carrots, diced
  • 2 poblano peppers, seeded and diced
  • 2 garlic cloves, minced
  • 3 tbsp ancho chili powder
  • 1 tbsp ground cumin
  • 28 oz canned chopped tomatoes
  • 1 tsp dried oregano
  • 2 tbsp tomato paste dissolved in 1 cup water
  • 3 cups cooked pinto beans
  • 1 lb diced winter squash
  • salt, to taste
  • cilantro, cheddar cheese, sour cream to garnish
  1. Heat the oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the onion, carrots, and poblano peppers to the pan. Saute for 8-10 minutes, or until the vegetables are tender. Add in the garlic and saute until fragrant, about 1 minute. Add in the chili powder and cumin. Saute for 2-3 minutes, then stir in the tomatoes and oregano. Season to taste with salt.
  2. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally. Stir in the tomato paste and water. Return to a simmer and cook for another 10 minutes, or until thick and fragrant. Stir in the beans and winter squash. Return to a simmer. Cover and cook for 30-45 minutes, stirring fairly frequently to prevent sticking. Season to taste with salt.
  3. Serve with desired toppings and garnishes.
Adapted from NYT Cooking
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/01/hearty-vegan-winter-vegetable-chili.html