I think we can all agree that we could do a better job at incorporating more plant-based and plant-forward meals in our eating routines. I have a few really amazing friends that are vegan bloggers, and I am always so intrigued with their recipes and how they ensure to have a wide variety of recipes for their readers. My desire to incorporate more vegetable-based meals into my eating begins with this amazing fall squash chili. It's cozy, comforting, and 100% veggie.
To be honest, I was inspired by an item from Trader Joe's to create my own version of a veggie-based chili, and while I actually have a vegan chili already on the blog, I want to diversify my chili options, whether they have meat or not, and this fall squash version is perfect! This recipe is considered a fall squash chili because it incorporates pumpkin and butternut squash, and to thicken, we add some quinoa!
Sometimes, in my opinion, it's nice to have meals that don't rely on animal protein. I am all for a chicken or turkey dish, there's just something about making a chili with a slew of vegetables, rendering them down until fork tender, and enjoying a chilly, cloudy day. Trust me, with this chili recipe, you won't miss the meat at all.
It really depends on what flavors you're looking for! Personally, a chili isn't a chili if there are no beans, so I prefer to use any of the following:
You could easily throw in some canned diced tomatoes, eggplant, zucchini, corn. Again, it really does depend on the flavors and textures you want in the chili. This particular one focuses on seasonal items such as squash, and adding in the quinoa for added fiber, protein, and to thicken the chili.
There's a few different ways you can make this chili:
This recipe calls for a few different ingredients, including some spices, but the beauty is that you throw it all in the pot or slow cooker and let it do it's thing.
My favorite reason for making chili, especially an all-veggie based one, is that everything goes into the pot at the same time. EASY PEASY!
If you're looking for more plant-forward recipes, check these out!
Cozy meal season is upon us, and this fall squash chili is exactly what you need right now. Fully vegan, packed with veggies, slow cooked in a dutch oven on the stove, your neighbors will be able to smell this cooking, and ask "where's the leftovers?" You don't have to share, just FYI.
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