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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.

Fall Squash Chili

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!

What are the benefits of an all-veggie chili?

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.

Are there specific vegetables I should use?

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:

• Black beans
• Great Northern Beans
• Cannellini Beans
• Chickpeas

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.

What can I use to make this chili?

There's a few different ways you can make this chili:

• Slow Cooker: You can easily add this to a slow cooker and cook on low for 4-6 hours.
• Dutch Oven: Using the stovetop is super convenient, and I prefer to use my Staub dutch oven. You can find some great deals for your Staub here! *affiliate link

Ingredients

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.

• Butternut Squash: Small cubes is perfect here. I might look to have a butternut squash blog post all on its own as I've found that lots of folks don't really know what to do with this squash, or how to even prep it.
• Black Beans
• Cannellini Beans
• Pumpkin Puree: You don't even taste it!!
• Onion
• Tomato Sauce: Plain ol' tomato sauce works here. You could also swap for crushed tomatoes if that's your thing.
• Quinoa: It really is the best part of this recipe.
• Cumin
• Paprika
• Chipotle Powder
• Dried Oregano
• Salt
• Pepper

Directions

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!

1. In a dutch oven or a slow cooker, add the butternut squash, beans, tomato sauce, onion, and dried seasonings and stir to combine.
2. Add in the pumpkin puree and stir to incorporate the pumpkin into the mixture.
3. Cover and let cook for 2 hours on a low flame, stirring occasionally.
4. 30 minutes before the chili is done cooking, add in the quinoa and cover.

Hungry for More?

If you're looking for more plant-forward recipes, check these out!

• Meditteranean Orzo
• Veggie Pasta Bake
• Pasta Primavera Garlic and Oil