Name: Vegan Butternut Squash and Tofu Chili
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Green bell pepper, chopped - 1; Onion, chopped - 1; Garlic, minced - 3 cloves; Firm tofu, drained - 1 (16 ounce) package; Butternut squash - peeled, seeded, and cubed - 1; Kidney beans, rinsed and drained - 1 (15 ounce) can; Cannellini beans, drained and rinsed - 1 (15 ounce) can; Corn, drained - 1 (15 ounce) can; Vegetable broth, or more as needed - 1 cup; Tomato paste - 1 (8 ounce) can; Serrano peppers, seeded and finely chopped - 2; Ground allspice - 1 tablespoon; Ground cumin - 1 tablespoon; Cayenne pepper - 1 tablespoon; Garlic salt - 1 teaspoon; Hot sauce (such as Frank's® Redhot®), or more to taste - 2 tablespoons; Salt to taste - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Butternut Squash and Tofu Chili

1. Olive oil - 2 tablespoons

2. Green bell pepper, chopped - 1

3. Onion, chopped - 1

4. Garlic, minced - 3 cloves

5. Firm tofu, drained - 1 (16 ounce) package

6. Butternut squash - peeled, seeded, and cubed - 1

7. Kidney beans, rinsed and drained - 1 (15 ounce) can

8. Cannellini beans, drained and rinsed - 1 (15 ounce) can

9. Corn, drained - 1 (15 ounce) can

10. Vegetable broth, or more as needed - 1 cup

11. Tomato paste - 1 (8 ounce) can

12. Serrano peppers, seeded and finely chopped - 2

13. Ground allspice - 1 tablespoon

14. Ground cumin - 1 tablespoon

15. Cayenne pepper - 1 tablespoon

16. Garlic salt - 1 teaspoon

17. Hot sauce (such as Frank's® Redhot®), or more to taste - 2 tablespoons

18. Salt to taste - 2 tablespoons

How to cook deliciously - Vegan Butternut Squash and Tofu Chili

1. Stage

Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Add tofu; break up and stir until crumbly and firm, about 10 minutes.

2. Stage

Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.