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!

• 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.