![]() ![]() ![]() Do not use fresh tomatoes for this recipe. A can of fire-roasted tomatoes because it lends a rustic smoky flavor to the chili. Tomatoes – I have used two types of tomatoes. Lentil is filled with nutrition, has a neutral taste and thickens the chili beautifully. But it’s my secret to get thick texture chili in a very short cooking time. Red Lentil – It is totally optional to use lentil. Either use canned beans or already boiled beans from scratch. Because the cooking time of beans is much longer than this chili. Frozen squash cubes work well too.īlack Beans – You need cooked beans for this recipe. You may choose to chop it at home or just buy a pre-cut box from the grocery store. If you do not have any ingredients, be sure to check the substitute list for the best alternative.īutternut Squash – I have used approx. This butternut squash black bean chili is made with fairly easy to source ingredients, most of it sitting in your pantry and fridge right now. Ingredients to make the best fall weather vegan chili It is a warm salad and a thick soup all in one!! Score!!! for the winter season, isn’t it? Making chili for a meal is the best thing you can do for your family. I can’t stress enough how important it is to eat well and keep your immune high nowadays. The dinner is pepped, done, and dusted in under 30 minutes with a wholesome meal for everyone to enjoy. No stirring, monitoring, or fearing that food will overflow. It’s literally dumping all ingredients in one pot and your work is done. I love to use my Instant Pot for this reason. This means less time taken to cook, and fewer pots to clean. If you are following me then you know how much I love one-pot meals. Butternut Squash Black Bean Chili – 1 Pot Meal For A Win! ![]()
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