Ingredients for - Vegan Butternut Squash and Tofu Chili
12.
Serrano peppers, seeded and finely chopped 2
17.
Hot sauce (such as Frank's® Redhot®), or more 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.
Recipe information
Cooking:
15 min.
Servings per container:
8
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