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+ servings

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!
Prep Time30 minutes
Active Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: chili, semi-healthy, vegan
Yield: 6 Quarts
Author: Jillian Lane

Materials

  • 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.

Garnish

  • Top with avocado, cilantro, scallion, serve
  • Optional: fried corn tortilla chips