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Chickpea, Black Bean & Butternut Squash Chili . Sharing a warm and cozy chili t…


Chickpea, Black Bean & Butternut Squash Chili 🌿🍃
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Sharing a warm and cozy chili that is full of nutrients and super comforting. Serve along with rice or a big dollop of vegan sour cream, yogurt or coconut cream. 🌿🍃💜🙋
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1 onion finely chopped
2 tsp oil
1/2 tsp salt
1 cup sliced cherry tomatoes
1 T garlic powder
2 tsp cumin
2 tsp chili powder
1.5 tsp smoked paprika
1 tsp oregano
1 28 oz. can crushed tomatoes
1 cup vegetable broth
1 15 oz. can black beans drained and rinsed
1 15 oz. can chickpeas drained and rinsed
Roasted butternut squash (below)
Fresh parsley or cilantro for garnish
Red chili flakes for garnish

Roasted Butternut Squash
While you make the chili, bake around 2 cups of butternut squash cut in 1 cm cubes, tossed in some oil, salt, pepper, and garlic powder at 400 degrees F for about 25-30 min or until tender, turning halfway and watching to not burn.

In large pot, add onions, oil and salt over medium heat, cook about 5 minutes, stirring often. Add cherry tomatoes, cook 3 min. Add spices, cook another 3 min, stirring often. Add remaining ingredients except butternut squash and garnishes. Stir, simmer for about 15 min. Add cooked butternut squash, stir, add more salt if desired, serve with garnishes. 🌿🍃
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