Vegan Butternut Squash and Tofu Chili

Take a batch of this spicy vegan chili to a winter potluck and you'll please any eater with a blend of butternut squash, beans, and tofu.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 316 Calories

Ingredients

• 1 onion, chopped
• salt to taste
• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 tablespoon ground allspice
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 tablespoon ground cumin
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) package firm tofu, drained
• 1 tablespoon cayenne pepper
• 1 butternut squash - peeled, seeded, and cubed
• 1 (8 ounce) can tomato paste
• 1 (15 ounce) can corn, drained
• 1 cup vegetable broth, or more as needed
• 2 serrano peppers, seeded and finely chopped
• 2 tablespoons hot sauce (such as Frank's® Redhot®), or more to taste

Recipe Instructions

Step 1

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.

Step 2

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.