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Vegan Thanksgiving Chili

Since the roasted bird is off the Thanksgiving menu, give your guests a heartier, tastier vegan alternative. This vegan Thanksgiving chili recipe, featuring kidney beans and winter squash, is sumptuous, easy to make, and is a vegan dish that will get you

Since the roasted bird is off the Thanksgiving menu, give your guests a heartier, tastier vegan alternative. This vegan Thanksgiving chili recipe, featuring kidney beans and winter squash, is sumptuous, easy to make, and is a vegan dish that will get you many thanks this holiday season.
Since the roasted bird is off the Thanksgiving menu, give your guests a heartier, tastier vegan alternative. This vegan Thanksgiving chili recipe, featuring kidney beans and winter squash, is sumptuous, easy to make, and is a vegan dish that will get you many thanks this holiday season.

Vegan Thanksgiving Chili

Serves 10

Ingredients:

  • 1/4 cup olive oil

  • 3 onions, chopped

  • 5 cloves garlic, minced

  • 1 red bell pepper, seeded, chopped

  • 1 green bell pepper, seeded, chopped

  • 2 jalapenos, seeded, minced

  • 1 large butternut squash, peeled, halved, seeds discarded, flesh diced

  • 2 (15-ounce) cans fire-roasted tomatoes

  • 3 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 tablespoon dried oregano

  • 2 (15-ounce) cans kidney beans, rinsed, drained

  • 2 (15-ounce) cans garbanzo beans, rinsed, drained

  • Salt and freshly ground black pepper to taste


Directions:

  1. Heat oil in a stock pot over medium heat. Add onions, garlic, bell peppers, and jalapenos and cook, stirring often, until vegetables have softened.

  2. Add squash, tomatoes, chili powder, cumin, coriander, and oregano. Bring to a boil, reduce heat to medium-low, and simmer for 25 minutes or until squash is tender.

  3. Add beans and simmer for 10 minutes. Season with salt and pepper. Serve hot.


More vegan Thanksgiving recipes!
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