Butternut squash is diced, roasted until caramelized and tossed with tempeh and tomatoes in this satisfying chili. Tempeh and kidney beans stirred into the mix and seasoned with oregano, cumin, onion powder and turmeric. This recipe comes to us from Lindsay of Cook. Vegan. Lover.
- 2 cups butternut squash, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 orange bell pepper, diced
- 8 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 8 ounces tempeh, diced
- 28 ounces tomatoes, cut bite size
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces white kidney beans, drained and rinsed
- 15 ounces tomato sauce
- 1 quart low sodium vegetable stock
Preheat an oven to 400 degrees.
Place the diced squash onto a baking sheet and place it in the oven. Roast the squash for about 40 minutes, or until the edges have caramelized.
Place the olive oil in a sauté pan over medium-high heat. Add the onions and bell peppers and cook for 3-5 minutes, or until they begin to soften. Add the garlic and cook for about 1 minute more, or until it begins to become fragrant.
Add the tomato paste to the sauce pan and mix well. Season with the chili powder, oregano, cumin, red pepper flakes, onion powder and turmeric, stirring to ensure the spices are evenly distributed.
Add the tempeh, tomato sauce, red and white kidney beans to the pot. Mix well, add the stock and bring to a low simmer. Lower heat to medium-low, cook for about 30 minutes, or until the flavors have melded together. Gently fold in the roasted squash, mix and season with salt and pepper to taste.
Divide into 6 servings and enjoy!