It’s finally here – the best vegan chili recipe to warm your belly and your heart!

As the weather cools down, our cravings for hearty, comforting meals heat up. And what’s more comforting than a big bowl of chili?

Butternut squash, chipotles, and poblanos come together in a delicious sweet and smoky flavor combination that will leave you wanting more. And the best part? It’s quick, easy, and so darn good!

So, let’s get started Heat some oil in a large pot over medium heat. Add a medium yellow onion, diced, and a pinch of salt and pepper. Cook until soft, about 5 to 8 minutes. Stir in some garlic, carrots, poblano, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes.

Now it’s time to add the magic ingredients – chili powder, chipotle powder, and tomatoes. Cook for 1 minute, then stir in some apple cider vinegar and black beans. Add 2 cups of vegetable broth (or enough to cover everything) and simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth as needed.

Finish it off with a big squeeze of lime and a sprinkle of salt, pepper, and spices to taste. If it’s too spicy, add a splash of apple cider vinegar. If it’s too thick, add another cup of broth.

Now, it’s time to get creative with the toppings Grilled corn kernels, cilantro, tortilla strips, lime slices, and poblano cashew cream are all delicious options. Or, serve it with some spicy cornbread or a baked or stuffed sweet potato.

So, what are you waiting for? Let’s head over to the recipe aisle and get cooking!

This vegan chili recipe is a game-changer. It’s hearty, healthy, and full of flavor. And the best part? It’s perfect for a quick weeknight dinner or a weekend meal prep.

So, go ahead and give it a try. Your taste buds (and your belly) will thank you!

Happy cooking, and don’t forget to share your creations with us!