Vegetarian Chili with Savory Fall Vegetables

Introduction

This vegetarian chili with fall vegetables is a comforting and filling dish, perfect for those chilly October days. Loaded with rich flavors and seasonal ingredients, it will satisfy your cravings while staying light.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 red pepper, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 butternut squash, peeled and cubed
• 1 can (400 g) black beans, rinsed and drained
• 1 can (400 g) crushed tomatoes
• 500 ml vegetable stock
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh coriander for garnish

Instructions

1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the bell pepper, carrots and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
3. Stir in the butternut squash cubes, black beans, crushed tomatoes, vegetable broth, cumin and paprika. Mix well.
4. Simmer over low heat for about 30 minutes, until squash is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh coriander.

Service Suggestions

Serve this chili with cornbread or rice, and top it with avocado or sour cream for an extra flavorful twist.