Vegan Bean-Squash Chili

(This recipe is based on and modified from Cookie + Kate's website

Ingredients:
  • 1 medium red onions, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, peeled + chopped
  • 2 celery stalks, chopped
  • 1 small summer squash or zucchini, chopped
  • 4 cloves of garlic or 1 tablespoon minced or diced garlic
  • 1 large can diced tomatoes
  • 2 small cans black beans
  • 1 small can dark kidney beans
  • 2 tablespoons vegetable oil or olive oil
  • 2 cups vegatable broth
  • 1 package of six gun chili mix or your favorite pre-made chili mix
      • Or make your own chili seasoning with:
    • 2 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 1.5 teaspoons smoked paprika
    • 1 teaspoon dried oregano
  • 1 bay leaves
  • 1/2 teaspoon of salt

Cooking Steps:
  1. Heat the oil over medium heat in a large pot or dutch oven.
  2. Add the chopped onions, pepper, carrots, and celery and sautee until the onions are translucent.
  3. Add the garlic, chili seasons, and salt, and then stir. Exclude the ground cayenne pepper and thickening agent.
  4. Add the diced tomatoes with their juices, the drained beans, the bay leaf, and the vegatable broth. Bring to a slow simmer again.
  5. Add the chopped squash. Bring to a boil and cook until they are to the desired tenderness.
  6. Remove from the heat and let cool.
  7. Use either a handheld immersion blender or remove about 1.5 cups and blend in a mixer to give the desired combination of thickness and chunky chili.
  8. Add the ground cayenne or thickening agent to your desired taste.
Options:

Try adding or substituting other vegatables like cauliflower or sweet corn.