Do you like to play capture the flag? Do you often need to refuel after a game of capture the flag but have trouble doing so because you are vegan?
If you answered yes to both of those questions, then I’m very surprised you’re reading this blog. Seriously, there’s tons of vegan recipes elsewhere on the Internet. And if you like playing capture the flag then you probably have enough friends to do so, and probably like to spend time with them and not reading silly blogs on the Internet. But I’m making grand suppositions here.
If you are looking for a delicious way to restore the calories you lost playing the capture the flag, and you are a vegan, read on. This recipe is courtesy of my friend Leah.
Leah’s Kick-Ass Vegan Butternut Squash Chili
* ½ onion, chopped
* ½ red bell pepper, diced
* ½ block of tempeh
* 2 cloves of garlic, diced
* 1 chipotle pepper in adobo, diced
* 1 butternut squash, peeled and cut into bite sized cubes
* 1 can of kidney beans, drained and rinsed
* 1 can of black beans, drained and rinsed
* 1 large can of crushed tomatoes
* 1 Tbsp. cumin (I grind whole cumin seeds in a spice grinder)
* 1 Tbsp. smoked paprika
* 1 Tbsp. chili powder (the kind that is just ground chilies, not the spice mix)
* ¼ tsp. cinnamon
* Vegetable stock
* Salt and pepper
1. Place a cast iron Dutch oven (or any heavy-bottomed pot) over medium heat. Heat up a couple of tablespoons of oil of your choice (I use coconut oil). Sautee onions and bell pepper until the onions start to turn translucent.
2. Take the half block of tempeh and crumble it into the pan. Break up the tempeh with a wooden spoon and let it brown. Add in garlic and chipotle pepper and cook until garlic becomes fragrant and lightly toasted.
3. Add butternut squash, beans and can, tomatoes, spices and stir to incorporate. Add enough vegetable stock to cover, bring to a boil, turn down heat, and let simmer for about half an hour. Add salt and pepper to taste.
4. I top mine with avocado slices, cilantro and bit of lime juice, which I highly recommend.