How To Make Vegan Butternut Squash and Tofu Chili
Enjoy a bowl of spicy chili even without meat with this tofu chili recipe. This hearty dish is filled with squash, beans, corn, and various herbs.
Serves:
Ingredients
- 2tbspolive oil
- 1green bell pepper,chopped
- 1onion,chopped
- 3clovesgarlic,minced
- 16ozfirm tofu,drained
- 1butternut squash,peeled, seeded, and cubed
- 15ozkidney beans,rinsed and drained
- 15ozcannellini beans,drained and rinsed
- 1cancorn,drained
- 1cupvegetable broth,or more as needed
- 8oztomato paste
- 2serrano peppers,seeded and finely chopped
- 1tbspground allspice
- 1tbspground cumin
- 1tbspcayenne pepper
- 1tspgarlic salt
- 2tbsphot sauce,or more to taste
- salt,to taste
Instructions
-
Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir for about 5 minutes until onion is translucent. Add tofu; break up and stir for about 10 minutes until crumbly and firm.
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Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt.
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Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer for about 30 minutes, stirring occasionally, until squash is tender. Add hot sauce and salt.
Nutrition
- Calories: 556.32kcal
- Fat: 10.20g
- Saturated Fat: 1.52g
- Monounsaturated Fat: 3.85g
- Polyunsaturated Fat: 3.89g
- Carbohydrates: 87.24g
- Fiber: 26.71g
- Sugar: 9.01g
- Protein: 37.10g
- Sodium: 815.94mg
- Calcium: 653.99mg
- Potassium: 2484.00mg
- Iron: 13.56mg
- Vitamin A: 373.64µg
- Vitamin C: 39.85mg
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