Happy World Vegetarian Day, and the kick off to October which is Vegetarian Awareness Month! How wonderful that World Vegetarian Day falls on a Meatless Monday this year.
As we do every Monday, here is a vegan, and gluten-free butternut squash chili. This recipe is really easy because I basically customized vegetarian chili from a can. I love chili but making it from scratch can be too much work sometimes.
Besides, I like Whole Foods 365 brand canned Organic Vegetarian Chili. They use soy protein in their chili to give it some beef-like texture.
Trader Joe's sells a small bag of pre-cut butternut squash. I took about a cup of that squash and cut it down to smaller bite size pieces for the chili, and then slathered the squash, some onion, and fresh rosemary with olive oil and sea salt and roasted in a pan in the oven at 400 degrees for 20 minutes.
While the squash was cooking, I opened the can of chili and heat it up on the stove in a medium sauce pan for about 5 minutes. When the butternut squash was done, I let it cool down a couple minutes and then mixed it in the sauce pan with the chili.
Put the chili in a bowl and top with your favorite fixings. I put chunks of avocado, onion, heirloom tomato, and crumbles of Daiya cheddar. This vegetarian chili is a hearty dish with minimal cooking.
What's some of your favorite chili toppings?
