It does not get easier than this Chili! It’s vegan too!
- 14 oz diced tomatoes
- 14 oz tomato sauce
- 1 c veggie broth
- 4 cloves garlic, minced
- 1 – 2 chipotle chilies, chopped
- 2 tbsp Adobo sauce
- 1 tsp ancho chili powder
- 1 tbsp cumin
- 1/2 tsp salt
- Pepper
- 4 c cubed butternut squash
- 1 can black beans, rinsed
- 12 – 16 oz frozen corn
- 1 tbsp lime juice
Toppings:
- 1 avocado, sliced
- 1/ c chopped green onions
- Chopped cilantro
- Vegan Cashew Creme
Place all chili ingredients in a slow cooker, stir well and cook on low for 6 – 8 hours.
Serves with toppings.
Serves 6 – 8.
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