This chili made our Top 10 list – gluten free, sugar free, frugal, hearty, and full of spicy-sweetness. It’s the perfect dish to share for January’s Gluten Free Progressive Dinner Party hosted by Diane from The W.H.O.L.E. Gang.
Shirley from Gluten Free Easily is also serving up a delicious and light winter dish today. Stop by her place and see what she’s made.
Meatless & Nutritious
Honestly, I made this vegan chili with a little skepticism. I have a very discerning husband who’s slowly grown to like orange foods and still isn’t crazy about greens. I, on the other hand, love all fruits and veggies and enjoy the nutritious beans, winter squash, and swiss chard.
In the end, Joe said if he’d known how good the chili was he would’ve skipped the grilled turkey and cheese sandwich.
The Taste & Texture
The butternut squash holds up so well and creates an interesting textural contrast to the beans and swiss chard. The sweetness of the squash is perfectly balanced with the spiciness of the ancho chili powder. If you like your chili extra hot, add more or throw in some cayenne.
Ingredients & Prep
This chili thickens considerably when it cools. When reheating for dinner the next night, I added about 3/4 cup vegetable stock to get the right consistency.
What are your favorite healthier, meatless dishes?
This recipe is adapted from Bon Appetit Fast, Easy, Fresh.
- 2 tablespoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 garlic cloves, grated on a microplane
- 2 1/2 cups butternut squash, cut in 1/2 inch pieces
- 2 tablespoons light ancho chili powder
- 2 teaspoons ground cumin
- 1/8 teaspoon ground cinnamon
- 3 (14.5) ounce cans of reduced sodium black beans, drained and rinsed
- 2 1/2 cups homemade vegetable stock
- 1 (14.5) ounce can of diced tomatoes with juice
- 1 large bunch swiss chard, cleaned, stemmed, and roughly chopped
- kosher salt and fresh ground pepper to taste
- In a 6 quart stock pot or enameled dutch oven, heat olive oil over medium low heat. Add onion and sautee for 10 minutes, until onion is soft. Add garlic and sautee for a minute more, then add butternut squash and stir for 2 minutes.
- Add chili powder, cumin, and cinnamon. Stir to combine. Add black beans, vegetable stock, and diced tomatoes with juice. Bring to a light boil, reduce to a simmer, and cook uncovered for 15 minutes or until butternut squash is soft. Stir in swiss chard. Simmer for 3 – 4 minutes until swiss chard is tender but still bright green. Season to taste with salt and pepper. Ladle into bowls and serve.