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Vegan Black Bean and Squash Chili

Yasmin Fahr
  • minutes
  • Serves 4

INGREDIENTS

2 15 ounce cans

Black beans

1

Butternut squash, peeled and cubed (about 2 cups), small

2

medium cloves Garlic

1

Hass avocado, ripe

1 tsp

Oregano, dried

4

Scallions

1

Yellow and 1 orange bell pepper

1

Yellow onion, roughly chopped (about 1 1/2 cups), large

3 1/2 oz

Chipotle chilies in adobo

2 cups

Vegetable broth, homemade or store-bought low-sodium

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

1 tbsp

Cumin, ground

1 cup

Ore regular cheddar or monterey jack cheese, vegan