Vegan Pumpkin Chili

by Juli
(Savannah GA)

Ingredients

1 butternut squash (Acorn squash would work too)
1 medium onion, chopped
1 yellow pepper, chopped
Olive oil
3 garlic cloves, minced
1 c. water
1/2 Edward & Sons Vegan NOTBeef bouillon cube
2 cans black beans, rinsed and drained
1 can (15 oz.) solid-pack pumpkin
1 can diced tomatoes, undrained
1 small can tomato paste
1 tsp. taco powder
1/2 teaspoons chili powder
1/2 teaspoons dried oregano
1/2 teaspoons ground cumin
1/2 teaspoon salt

Method

Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so just until tender enough to cut. Remove skin and cut into small cubes.

Meanwhile, saute onion, bell pepper, and garlic in olive oil until tender.

Add remaining ingredients including squash and simmer at least 1 hour until flavors are blended and squash is tender.