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
- 1/4 cup olive oil
- 3 onions, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, seeded, chopped
- 1 green bell pepper, seeded, chopped
- 2 jalapenos, seeded, minced
- 1 large butternut squash, peeled, halved, seeds discarded, flesh diced
- 2 (15-ounce) cans fire-roasted tomatoes
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 2 (15-ounce) cans kidney beans, rinsed, drained
- 2 (15-ounce) cans garbanzo beans, rinsed, drained
- Salt and freshly ground black pepper to taste
- Heat oil in a stock pot over medium heat. Add onions, garlic, bell peppers, and jalapenos and cook, stirring often, until vegetables have softened.
- 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.
- Add beans and simmer for 10 minutes. Season with salt and pepper. Serve hot.