A hearty vegan winter vegetable chili filled with a hint of spice, pinto beans, and winter squash.
Yield: 6-8 servings
Ingredients
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
Instructions
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.
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.