How was your weekend? Ours seemed low key and quiet, but also busy. Is that possible!? I guess it’s when your kids are super busy and you just sort of spend your time shuffling them around? Also, sniff sniff, Sunday night we attended a going away party for my nephew Jake who is heading off to college this week (HOW DID HE GROW UP SO FAST!??- otherwise known as how did I get so old so fast?) He will be in Oregon Duck just like my sister and brother-in-law. The whole whole party was ducked out (pun intended) in green and yellow and my sister made amazing Paella (chronicled on insta-stories). It sort of boggles my mind that life is moving so quickly. Like the fact that all is officially here.

Vegan Butternut Squash Chili from HeatherChristo.com

It truly is the first week of Fall ladies and gentlemen. So without further delay, I bring you the beginning of the fall line up. This is what you have to look forward to: squash, pumpkin, spices, roasts, soups and chili. More baked goods, darker cocktails. Yes, for the next few weeks we will still be dabbling in what is fresh right now (like tomatoes) but I had to acknowledge this turn in the seasons because for me it has been like a fresh infusion of inspiration which is really exciting to me!

Vegan Butternut Squash Chili from HeatherChristo.com

Today we are starting with this Butternut Squash Chili. It is full of white beans and chunks of onion, carrot and butternut squash. Smoky, earthy spices and fragrant bayleaf make for a really delicious chili that was so popular around here that Pia took it school four days in a row. And that is a ringing endorsement if I ever heard one!

Vegan Butternut Squash Chili from HeatherChristo.com

Butternut Squash Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 tablespoons olive oil
  • 2 yellow onions, finely diced
  • 2 jalapeno peppers, finely diced (keep the seeds for more heat)
  • 1.5 pounds butternut squash, peeled and chopped
  • 3 carrots peeled and chopped
  • 2 15-ounce cans drained white cannellini beans
  • 1 15-ounce can drained garbanzo beans
  • 4 cups vegetable broth
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 bay leaf
  • kosher salt
  • 1 avocado, chopped
  • red onion, minced
Instructions
  1. In a large heavy pot over medium high heat, add the olive oil and the yellow onion and jalapeno and sauté for about 5 minutes until the onion is tender.
  2. Add the butternut squash cubes and carrots and cook another 2-3 minutes.
  3. Add the beans, vegetable broth, spices and the bay leaf. Stir well and bring to a simmer.
  4. Put a lid on the pot and turn the heat to low. Simmer for 25-30 minutes and then season with kosher salt to taste.
  5. Serve hot with chopped avocado and minced red onion on top.

 

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butternut-squash-chili-vegan-from-heatherchristo-com

How was your weekend? Ours seemed low key and quiet, but also busy. Is that possible!? I guess it’s when your kids are super busy and you just sort of spend your time shuffling them around? Also, sniff sniff, Sunday night we attended a going away party for my nephew Jake who is heading off to college this week (HOW DID HE GROW UP SO FAST!??- otherwise known as how did I get so old so fast?) He will be in Oregon Duck just like my sister and brother-in-law. The whole whole party was ducked out (pun intended) in green and yellow and my sister made amazing Paella (chronicled on insta-stories). It sort of boggles my mind that life is moving so quickly. Like the fact that all is officially here.

Vegan Butternut Squash Chili from HeatherChristo.com

It truly is the first week of Fall ladies and gentlemen. So without further delay, I bring you the beginning of the fall line up. This is what you have to look forward to: squash, pumpkin, spices, roasts, soups and chili. More baked goods, darker cocktails. Yes, for the next few weeks we will still be dabbling in what is fresh right now (like tomatoes) but I had to acknowledge this turn in the seasons because for me it has been like a fresh infusion of inspiration which is really exciting to me!

Vegan Butternut Squash Chili from HeatherChristo.com

Today we are starting with this Butternut Squash Chili. It is full of white beans and chunks of onion, carrot and butternut squash. Smoky, earthy spices and fragrant bayleaf make for a really delicious chili that was so popular around here that Pia took it school four days in a row. And that is a ringing endorsement if I ever heard one!

Vegan Butternut Squash Chili from HeatherChristo.com

Butternut Squash Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 tablespoons olive oil
  • 2 yellow onions, finely diced
  • 2 jalapeno peppers, finely diced (keep the seeds for more heat)
  • 1.5 pounds butternut squash, peeled and chopped
  • 3 carrots peeled and chopped
  • 2 15-ounce cans drained white cannellini beans
  • 1 15-ounce can drained garbanzo beans
  • 4 cups vegetable broth
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 bay leaf
  • kosher salt
  • 1 avocado, chopped
  • red onion, minced
Instructions
  1. In a large heavy pot over medium high heat, add the olive oil and the yellow onion and jalapeno and sauté for about 5 minutes until the onion is tender.
  2. Add the butternut squash cubes and carrots and cook another 2-3 minutes.
  3. Add the beans, vegetable broth, spices and the bay leaf. Stir well and bring to a simmer.
  4. Put a lid on the pot and turn the heat to low. Simmer for 25-30 minutes and then season with kosher salt to taste.
  5. Serve hot with chopped avocado and minced red onion on top.