RECIPE: Vegan Butternut Squash Chili with Firekracker – Nutkrack

Vegan, gluten-free and nutrient dense: start the new year off with Nutkrack pecans!

RECIPE: Vegan Butternut Squash Chili with Firekracker

Here in Wisconsin, the holiday season has finally arrived. Fall is here, and more importantly football season! If you live in Wisconsin, whether you're a football fan or not, you've probably been to your fair share of watch parties. While I'm certainly a big football fan, what I really look forward to is delicious, home cooked potlucks with my loved ones.

One of my all time favorite game day potluck foods is chili. We're talking red chili, white bean chili, vegetarian chili. I'm not biased, they're all delicious, hearty, and deeply satisfying on any chilly afternoon (pun absolutely intended).

This Butternut Squash and Firekracker Chili certainly meets my standards for a good chili and happens to be vegan, easy to make, and, as a bonus, uses seasonal produce!

Pro tip: Our 2lb bags of Firekracker are perfect for adding to recipes!

Ingredients

  • 2 Tbsp. pecan or olive oil
  • 4 cloves garlic, minced
  • 1 bunch green onions, chopped (white and green parts separated)
  • 2 stalks celery, diced
  • 2 medium red bell peppers, chopped
  • 2 lb. butternut squash, cubed into ½ -inch dice
  • ¼ cup Firekracker chili-spiked pecans, chopped
  • ¼ cup tomato paste
  • 4 tsp. ground cumin
  • 1 tsp. ground chipotle
  • 1 tsp. chili powder
  • ½ tsp. salt
  • 2 (15 ounce) cans beans (such as Kidney, Pinto, Black Bean) rinsed and drained
  • 3½ cups water
  • ½ cup vegan sour cream
Instructions
  1. Heat oil in a heavy-bottomed saucepot or Dutch oven over medium heat. Add garlic and green onion whites. Cook, stirring, until onions start to soften, 1 to 2 minutes. Add the celery and red bell peppers. Cook, stirring, 4 to 5 minutes more.
  2. Add the butternut squash, the chopped Firekracker, tomato paste, ground cumin, ground chipotle, chili powder and salt.
  3. Stir in the beans and the water. Increase the heat to high, bring to a heavy simmer, then
  4. Reduce heat to low. Cook, stirring occasionally, until squash is fork-tender for 10 to 15 minutes. Taste and adjust seasoning as desired.
  5. Top with sour cream and green onion greens. Enjoy while watching your favorite team!

 

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Adapted with permission from Recipes | ILovePecans

  

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