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 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:

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  • 1/4 cup olive oil
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  • 3 onions, chopped
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  • 5 cloves garlic, minced
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  • 1 red bell pepper, seeded, chopped
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  • 1 green bell pepper, seeded, chopped
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  • 2 jalapenos, seeded, minced
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  • 1 large butternut squash, peeled, halved, seeds discarded, flesh diced
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  • 2 (15-ounce) cans fire-roasted tomatoes
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  • 3 tablespoons chili powder
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  • 1 tablespoon ground cumin
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  • 1 tablespoon ground coriander
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  • 1 tablespoon dried oregano
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  • 2 (15-ounce) cans kidney beans, rinsed, drained
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  • 2 (15-ounce) cans garbanzo beans, rinsed, drained
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  • Salt and freshly ground black pepper to taste

Directions:

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

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