Best 3 Vegan Butternut Squash And Tofu Chili Recipes
Indulge in a symphony of flavors with our tantalizing vegan butternut squash and tofu chili, a culinary masterpiece that caters to both your taste buds and your health-conscious lifestyle. This delectable dish is a harmonious blend of roasted butternut squash, savory tofu, and an array of aromatic spices, simmered to perfection in a rich and flavorful broth. Accompanying this chili are three equally enticing recipes: a zesty avocado crema, a refreshing cilantro-lime rice, and a delightful cornbread, each adding a unique dimension to the overall experience. Prepare to embark on a culinary journey that nourishes your body and soul.
Here are our top 3 tried and tested recipes!
VEGAN BUTTERNUT SQUASH AND TOFU CHILI
A fabulous and easy vegan chili with butternut squash and tofu. Great winter recipe! The tofu is scrambled and takes on an almost crumbled meat-like texture, not squishy and full of flavor. Great for vegans, vegetarians, and omnivores. This is my most popular potluck dish! Please experiment with this recipe and let us know how it turns out!
Provided by kate
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Add tofu; break up and stir until crumbly and firm, about 10 minutes.
- Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 54.4 g, Fat 7.7 g, Fiber 11.8 g, Protein 14.4 g, SaturatedFat 1.1 g, Sodium 1011.7 mg, Sugar 10.2 g
VEGAN BUTTERNUT SQUASH AND TOFU CHILI RECIPE
Enjoy a bowl of spicy chili even without meat with this tofu chili recipe. This hearty dish is filled with squash, beans, corn, and various herbs.
Provided by Kelly Cole
Categories Stew
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir for about 5 minutes until onion is translucent. Add tofu; break up and stir for about 10 minutes until crumbly and firm.
- Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt.
- Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer for about 30 minutes, stirring occasionally, until squash is tender. Add hot sauce and salt.
Nutrition Facts : Carbohydrate 87.24g, Fat 10.20g, Fiber 26.71g, Protein 37.10g, SaturatedFat 1.52g, ServingSize 8.00, Sodium 815.94mg, Sugar 0.00, UnsaturatedFat 3.85g
VEGAN BUTTERNUT SQUASH AND TOFU CHILI
A fabulous and easy vegan chili with butternut squash and tofu. Great winter recipe! The tofu is scrambled and takes on an almost crumbled meat-like texture, not squishy and full of flavor. Great for vegans, vegetarians, and omnivores. This is my most popular potluck dish! Please experiment with this recipe and let us know how it turns out!
Provided by kate
Categories Vegetarian Chili
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Add tofu; break up and stir until crumbly and firm, about 10 minutes.
- Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 54.4 g, Fat 7.7 g, Fiber 11.8 g, Protein 14.4 g, SaturatedFat 1.1 g, Sodium 1011.7 mg, Sugar 10.2 g
Tips:
- Use a variety of vegetables. This will give your chili a more complex flavor and texture. Some good options include butternut squash, tofu, bell peppers, onions, and corn.
- Don't be afraid to experiment with spices. Chili is a great dish to experiment with different spices. Some good options include chili powder, cumin, paprika, and cayenne pepper.
- Let the chili simmer for a while. This will allow the flavors to meld together and develop. The longer you simmer the chili, the better it will taste.
- Serve the chili with your favorite toppings. Some good options include shredded cheese, sour cream, avocado, and cilantro.
Conclusion:
Vegan butternut squash and tofu chili is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you're looking for a vegan chili recipe, give this one a try. You won't be disappointed!
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