Vegan Butternut Squash and Tofu Chili Tasty Recipes

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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!

Ingredients :

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

Instructions :

Prep : 15M	Cook : 1 giant potM	Ready in : 1H5M

Notes :

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