Name: Vegan Chili
Prep time: 30 min
Cook time: 30 min
Ingredients: 6 C Yellow Onion (diced); 12 C Butternut Squash (diced); 3 Zucchini (diced); 2 Small Poblanos; 3- 15 oz Cans Drained Black Beans; 3- 15 oz Cans Drained Pinto Beans; 3- 38 oz Cans Crushed Fire Roasted Tomatoes; 2 Cans Adobo Sauce (chipotle peppers optional); ¼ C Unsweetened Cocoa Powder; 3 tbsp Cumin; 2 tbsp Chili Powder; 1 ½ tbsp Smoked Paprika; Kosher salt to taste; 6 C Vegetable Stock; 1 Avocado (sliced); 1 tbsp Cilantro; 1 tbsp Scallion (diced)

Vegan Chili

FineMark's Fort Myers Executive Chef, Jillian Lane, brings us a chili dish that even the most devout of meat-eaters will enjoy! Just like any classic chili, this vegan chili is rich and packed with layers of complex flavor. Make this simple recipe a new favorite family dinner or game day dish!

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Prep Time 30

Cook Time 30

Course Main Course, Side Dish

Cuisine American

Servings Quarts

Ingredients

6 C Yellow Onion diced
12 C Butternut Squash diced
3 Zucchini diced
2 Small Poblanos
3- 15 oz Cans Drained Black Beans
3- 15 oz Cans Drained Pinto Beans
3- 38 oz Cans Crushed Fire Roasted Tomatoes
2 Cans Adobo Sauce chipotle peppers optional
¼ C Unsweetened Cocoa Powder
3 tbsp Cumin
2 tbsp Chili Powder
1 ½ tbsp Smoked Paprika
Kosher salt to taste
6 C Vegetable Stock

Garnish

1 Avocado sliced
1 tbsp Cilantro
1 tbsp Scallion diced

Instructions

In a large pot, sweat onions on medium heat. Cook until just translucent, approximately 5-8 minutes.
Add poblanos peppers and squash, cook until peppers are tender, add zucchini and cook for an additional 5 minutes, stirring occasionally. Add the spices and adobo sauce, then the beans and tomatoes. Stir to combine and add the Veg stock. Bring to a low boil, reduce to simmer with the lid on. Cook until Squash is done, fork tender. Adjust seasoning as needed.