This warm and spicy chili is full of sweet fall flavours. A healthy vegan slow-cooker recipe for busy days.
Prep Time15 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs15 minutesmins
Course: Soup
Servings: 6servings
Author: Trish Cowper | www.infinebalance.com
Ingredients
1small white oniondiced small
1rib celerydiced
2tablespoonsolive oil
3cupsbutternut squashpeeled and diced
19ozcan black beans, rinsed and drained(about 2 cups cooked)
19ozcan Romano beans, rinsed and drained(about 2 cups cooked)
398mlcan diced tomatoes
127mlcan of diced green chilies
1tablespoonchili powder
2tablespoonspacked brown sugar
2teaspoonsgaram masala powderor your favourite curry powder
1teaspooncumin
1teaspoonfresh grated ginger
½teaspoonsea salt
¼cupCanadian whisky
1cupvegetable stock
Instructions
In a medium saute pan, over medium heat, heat oil and saute onion and celery until soft, 7-8 minutes. Add to slow-cooker insert.
Add remaining ingredients to the slow-cooker insert and set in slow-cooker base. Set to cook on high heat 4-5 hours, or low heat for 8 hours.
When cooking time is done, if desired you can mash some of the beans with a potato masher to thicken it up slightly. Depends on how thick you like your chili. Serve with your favourite toppings.
Notes
Use sweet potato if you don't have a butternut squash for this chili. For the whisky, you could add apple juice or water if you prefer.