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Vegan Butternut Squash And Bean Chili

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This Vegan Butternut Squash And Bean Chili is so delicious and so comforting. Nobody’s going to miss the meat in this one!

Vegan Butternut Squash Chili

Fall means big pots of warming comfort food on the stove. It means soups and stews and homey foods. It means chili. Lots of chili.

A few months ago, Steve and I moved out of Manhattan and bought The Harvest Inn in wine country on the North Fork of Long Island. I guess most people know this already, but for those who don’t, I’m telling you now because I am sitting here trying to create a recipe for some type of breakfast chili — so far it’s been pretty fun experimenting, and eggs really do seem to go pretty well with chili… but that’s for another time…

This chili, this Vegan Butternut Squash And Bean Chili is not a breakfast chili… it’s a perfect football Sunday, snuggling on the couch with a blankie pot of chili.

I’m not one for re-making the same foods all the time. And sometimes this is to my detriment. I’ll create a recipe, cook it up, serve it to willing (or even not-so-willing) participants and then even if they love it, sometimes they’ll never see it again. Yes, it’s a problem. Well, it can be a problem for my eaters, not for me…

Anyway, I make lots of chilis. Did you know you can make chili out of anything? Yes, literally anything.

If a steaming bowl of chili gives you all the good feels, try some of these favorites of mine: Pork Chili With Bok Choy, Vegan Beet And Butternut Squash Chili, and Black Bean And Pork Chili.

Okay, back to this particular chili… tis the season for everything winter squash. So, it’s got to go into a chili. I mean, it only makes sense. Oh, and you really can substitute any winter squash or pumpkin that you like. A cheese pumpkin would be awesome. I say that with a big smile on my face because last week I bought and roasted a cheese pumpkin for the first time ever and now I’m a huge fan. Really, it’s pretty awesome that no matter what you put into your simmering pot of chili, it always ends up tasting awesome. So, even though when we think of eating seasonally, oftentimes we think of big fruit and veggie platters or salads, eating seasonally is the forte of a chili cook.

I know that it could be a concern of football Sunday fans that a pot of vegan chili may not be what your guests are looking for me. We are a big football Sunday house here, and trust me when I tell you, that nobody will be unhappy with a big bowl of this Vegan Butternut Squash And Bean Chili. I make this and serve it with a big dollop of plant-based yogurt or sour cream on top and omg when you stir it, it gets all creamy and even more amazing.

Also, I love to top it with diced avocado, shredded vegan cheese, and even sourdough croutons.

It’s 8:00 in the morning as I type this, and I want chili. Ugh… I ate the last bowl that was left in my fridge yesterday afternoon. I spent the last 3 days in Manhattan, came home ravenous, opened the fridge and there was one bowl left. Score!

Vegan Butternut Squash And Bean Chili

Here are some of the great healing ingredients in this Vegan Butternut Squash And Bean Chili:

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Garlic is amazing in its antiviral and antibacterial capabilities. It’s also a Chinese herb called Da Suan. It is used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia.

Vegan Butternut Squash Chili

Vegan Butternut Squash And Bean Chili
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Recipe type: vegan, vegetarian, nut free, gluten free, grain free
Cuisine: chili, stew, soup
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This Vegan Butternut Squash And Bean Chili is perfect, simple comfort food. It will warm you up and make you smile... and it makes for great leftovers.
Ingredients
  • 2 Tbs extra virgin olive oil
  • 1 med onion, chopped
  • 1-1/2 lb cubed butternut squash
  • 7 garlic cloves, smashed
  • 1 bell pepper, chopped
  • sea salt, to taste
  • ½ tsp chipotle chili powder
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 bay leaf
  • 1 tsp turmeric
  • 1 28 oz can whole tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can white beans, drained and rinsed
  • 2 cups vegetable broth
  • 5 oz baby spinach
  • Optional toppings: diced avocado, vegan shredded cheese, dairy-free yogurt
Instructions
  1. Heat the oil in a large pot, over medium heat.
  2. Add the onion and sauce 3 mins, then add the squash, garlic, bell peppers and salt. Cook, stirring, 5 mins.
  3. Stir in the chili powders, cumin, and turmeric. Cook, stirring, 1 minute.
  4. Add the bay leaf, tomatoes with their juices, beans, and broth.
  5. Bring to a boil, then lower heat and simmer, covered, about 30 mins or until the squash is tender -- check on it often so it doesn't overcook.
  6. When the squash is tender, add the spinach, stir, and cook just until wilted.
  7. Ladle into bowls and top with yogurt, avocado, and cheese.

 

 

Vegan Beet & Butternut Squash Chili

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This Vegan Beet & Butternut Squash Chili has big chunks of beets in it. Beets are great for nourishing your blood (that’s not a vampire reference…) — I find that they are awesome for fighting off some of those annoying conditions associated with menopause!

vegan beet & butternut squash chili

It’s chili season! Nothing says happy autumn like the fragrant aroma from a big pot of chili cooking on the stove. In our house that chili must be eaten while watching whatever football game is on TV. And the table has to be filled with bowls of guacamole, cheeses (vegan ones too), coconut yogurt, fresh cilantro, and some healthy-ish chips to pile on top of the individual bowls of chili. And even though this is a healthier chili, it still goes great with an ice cold beer…

Oftentimes I make my chili with meat — beef, pork, turkey, bison, lamb… whatever I’m feeling at the moment. But, I’ve been eating vegan more and more these days, so I decided to make this vegan chili. It’s especially awesome because it’s hearty and has big chunks of veggies. You know, it’s not like one of those vegan chilies that seems to be mostly beans. This one’s got moxie. It’s got heart. It’s got substance. It’s really awesome. And it tastes like a traditional meaty chili… for realz.

Every time I make a pot of chili or soup, I add some raw Chinese herbs to the pot so that while the food cooks, the amazing healing properties of the herbs get infused in my food. This time I added Huang Qi and Shan Yao to boost my energy. If you have access to good quality Chinese herbs, I highly recommend this, and of course, if you have any questions, just ask me!

As I sit here and type this post, I keep sneaking a peak at my closed refrigerator door because I know there’s still a bit of this awesome vegan beet & butternut squash chili sitting in the pot leftover in the fridge. Just sitting there. It’s kind of calling my name… OK, as soon as I’m done here, I’m answering the call of the chili…

If you want to eat more beets, you have to try my awesome recipe for Pomegranate Glazed Beets!

vegan beet & butternut squash chili

Here are some of the awesome healing capabilities of the ingredients in this vegan beet & butternut squash chili:

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and
tonsillitis.

In Chinese medicine, red kidney beans are used to aid digestion; they help you if you have diarrhea and they also have a diuretic quality. White navy beans actually improve your memory and they also have a calming effect, so feel free to use a mix of colored beans if you like.

Raw cacao is a superfood. It is packed with magnesium, iron, zinc and other minerals. Not only is it packed with health benefits, but it actually has properties that help the body absorb nutrients better and it’s filled with antioxidants. Cacao can actually be translated as “food of the gods”… Raw cacao can help lower blood pressure, promote healthy heart function, improve digestion, and may even help increase the libido.

vegan beet & butternut squash chili

Vegan Beet & Butternut Squash Chili
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Recipe type: chili, comfort food, vegetables
Cuisine: vegan, vegetarian, paleo, whole30
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
This is a vegan chili that's as hearty as a traditional meaty one. It's got beets, butternut squash, carrots, peppers, beans, and so much more!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 med onion, chopped
  • 1 yellow bell pepper, chopped (use whatever color pepper you have)
  • 2 carrots, peeled and sliced
  • 1-1/2 lb large-diced butternut squash
  • ½ lb red beets, peeled and diced (I used pre-cooked ones)
  • 1 tsp garlic powder
  • ½ tsp chipotle chili powder
  • 1-1/2 tsp turmeric
  • 1 Tbs cumin
  • 1-1/2 Tbs chili powder
  • sea salt and black pepper to taste
  • 1 28-oz can crushed tomatoes
  • 2 cups vegetable broth
  • 1 15-oz can kidney beans, undrained
  • 1 Tbs raw cacao powder
  • Optional raw Chinese herbs: Huang Qi, Shan Yao
  • For garnish: vegan cheese, coconut yogurt, fresh cilantro, chips
Instructions
  1. Heat the oil in a large pot over medium heat and add the onion, bell pepper, and carrots. Season with salt and pepper.
  2. Saute, stirring, about 5 minutes.
  3. Add the squash, beets, garlic powder, chipotle powder, turmeric, cumin, chili powder, and more salt and pepper.
  4. Cook, stirring, about 15 minutes, over medium-low heat.
  5. Add the tomatoes, broth, beans, and cacao.
  6. Reduce the heat to low, cover the pot, and simmer 30 minutes.
  7. Give the pot a good stir, uncover it, and cook an additional 20 minutes.
  8. Ladle into individual bowls.
  9. Garnish with a dollop of yogurt, some cilantro, more cheese, and crushed chips.
  10. Enjoy!

vegan beet & butternut squash chili

Pork Chili With Bok Choy

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This pork chili with bok choy has a great traditional chili taste will some awesome added extra healing ingredients!

pork chili with bok choy

Chili is awesome. It’s warming and delicious and there are about a bazillion different ways to make it. Yes, a bazillion.

I love to open the fridge and put whatever catches my eye into my chili pot.

Right now we are in the process of moving, so sometimes it’s challenging to cook dinner, because half of my things are in the new place and half are in the old place. Sometimes when I start cooking dinner, I forget what’s where and I end up using kitchen tools that really don’t work for the job I need. But chili makes it easy… one pot… no special tools.

There are white chilis and red chilis and hot ones and mild ones. There are meaty versions and veggie versions. There are ones that are sweet and ones that are tangy. OK, now my mouth is watering and my mind is already coming up with another pot I have to make. Soon.

And, it just so happens to be football season now. There’s no better tradition than a big pot of chili for the upcoming playoffs and Superbowl…

When I created this chili I looked in my crisper drawer and saw a few heads of beautiful fresh bok choy. Yes, I know, bok choy is not a traditional chili ingredient, but I figured what the heck, let’s try it.  And the combination of bok choy with pork is just perfect. I’m telling you, this amazing veg is perfect in this meaty chili. I decided not to put any beans in this pot so the bok choy would stand out more, but feel free to add beans if you’re in that kind of mood.  If you’re in the mood to try another really unique but amazing chili, try my Sweet Potato Chili With Goji Berries next time.

pork chili with bok choy

I bet you didn’t know chili could be so healthy, but here are the stats for this one:

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

In Eastern medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. (See the recipe below for the awesome ready-made bone broth I used in this soup recipe.) It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. And feel free to add more chili powders or spicier ones if you’re a spice-a-holic. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

I also added some raw Chinese Herbs to the pot. My favorite thing about cooking things like soups, stews and chilis, is that it’s a great vehicle for my Chinese herbs because they get lots of time to infuse their healing capabilities into my food. I added Huang Qi (Astragalus) and Shan Yao (Chinese Yam) for energy.

pork chili with bok choy

Pork Chili With Bok Choy
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Recipe type: chili
Cuisine: mexican, american
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This is a great bowl of healthy chili. It's spicy and refreshing at the same time. The bok choy is an amazing addition! Touchdown!
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 2 lb ground pork
  • 1 med onion, chopped
  • 1 red bell pepper, chopped
  • sea salt and black pepper
  • 5 garlic cloves, chopped
  • 1 2-inch piece of a hot pepper, minced (I used an Anaheim chili)
  • 3 Tbs chili powder
  • 1 Tbs cumin
  • ½ tsp chipotle chili powder
  • 1 tsp turmeric
  • 1 28-oz can fire-roasted crushed tomatoes
  • 1 cup chicken bone broth (This is a good organic one)
  • 2 medium heads of bok choy, sliced
  • 1 avocado, diced
  • raw Chinese herbs (I used Shan Yao and Huang Qi) (optional)
Instructions
  1. Heat oil in a large pot over medium heat.
  2. Add the pork and saute until most of the pink color is gone.
  3. Stir in the onion, bell pepper, garlic, hot pepper, salt and pepper to taste, chili powders, cumin, and turmeric. Stir until the meat is coated with the spices and continue cooking and stirring for about 5 minutes.
  4. Pour in the can of tomatoes and the chicken broth. Add raw Chinese herbs if using. Bring to a boil. Add the bok choy, cover the pot, and cook 20 minutes. Then, uncover and cook an additional 20 to 30 minutes, or until the chili is the consistency you like.
  5. Ladle into bowls and top with avocado.
  6. Enjoy!

Spicy Chickpea Turkey And Tomato Stew

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This spicy chickpea turkey and tomato stew is so warming and healing!

Spicy Turkey, Chickpeas, And Spinach-9643

Why is it that a big pot of spicy stew makes me smile so much?

Do any of you feel the same way?

Whether it’s chili or hot and sour soup or a spicy meat and veggie concoction, just the smell of it makes me happy. Maybe that’s why a huge pot of chili is often on my stove. Or, maybe it’s because I love football and all of the traditional foods associated with the game.  I’m sure it’s partly because a big pot of simmering goodness is the perfect foil for my Chinese herbs.

But it’s mostly because it’s just so yummy! And warming! And filling!

Whatever the reason, this stew came together because I had a hankering for chili, but it wasn’t football Sunday. So, what’s a cook to do? Lots of times, I just make the chili anyway, but this day I felt like something a little different… more like stew I thought… or maybe a touch Moroccan… I just felt like taking regular chili to another level… a little more gourmet if you will (does that sound too snooty???). Since I was only cooking for a few people instead of a regular big football crowd, I figured I’d experiment. And a successful experiment it was!

I love cooking down the aromatic ingredients and then shoving (literally shoving) as many leafy greens as I can into the pot and watching them melt into the gooey goodness in the pot…

Spicy Turkey, Chickpeas, And Spinach (spinach)-9583

“Pots of stuff” or “stews” are great because you can add in whatever you like and whatever your body needs at that point in time. Here’s some of what I put in this gorgeous pot:

Turkey is a healthy meat. Make sure you buy organic, pasture-raised turkey for the highest nutritional benefits. Recent research has shown turkey helps lower the risk of pancreatic cancer; however I did read some research that suggests that if you eat the skin along with the meat, some of this value is reduced, so don’t eat too much skin — this recipe uses ground turkey so it has no skin involved… Turkey also has a great protein-to-fat ratio, so it keeps you feeling full with less potential for weight gain. It’s also rich in vitamins and minerals, especially vitamin B and selenium.

In my acupuncture practice, some of my favorite conditions to treat are stress, anxiety, and depression. I’m also always looking for foods that will add to the effectiveness of these treatments. Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Most people think of Popeye (am I dating myself??) and iron when they think of spinach. It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. This recipe has canned chopped tomatoes and sun-dried tomatoes — double whammy!

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; the onion can actually draw the toxins out of the body!

Chili powder is rich in vitamins A and C and also in essential minerals. Spicy pepper is one of the most nutritious spices available. Consuming small amounts gives you a great source of potassium, iron, zinc, magnesium and selenium. Spicy peppers have been shown to ease the pain of arthritis and muscle soreness.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

I love to add my Chinese herbs to anything that simmers on the stove for awhile. This time I added some Bai Shao. Bai Shao is white peony root and it’s great for yin deficiency (think menopausal symptoms…). If you want more info on this herb, just ask…

Spicy Turkey, Chickpeas, And Spinach (pot)-9633

 

Spicy Chickpea, Turkey, And Tomato Pot
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Recipe type: stew, chili, one-pot meal
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ground turkey, chickpeas, and spinach cook in an amazing, spicy tomato sauce... so warming!
Ingredients
  • 2 tsp extra-virgin olive oil
  • 1 lb ground turkey
  • sea salt and black pepper
  • 1 medium onion, chopped
  • 2 tsp chili powder
  • ½ tsp turmeric (just found this one-- I'm buying it for next time!)
  • ½ tsp (or more if you like more spice) chipotle chili powder (here's one I use a lot)
  • ¼ tsp smoked paprika (this one sounds good - let's try it!)
  • 20 oz canned chopped tomatoes
  • ½ cup sliced sun dried tomatoes
  • 1 15-oz can chickpeas, rinsed and drained
  • 5 oz baby spinach
Instructions
  1. Heat the oil in a large pot over medium heat. Add the onion and saute 2-minutes.
  2. Add the turkey, season with salt and pepper, and stir for about 3 minutes, or until it is starting to get some color.
  3. Add chili powders, turmeric, and smoked paprika. Cook, stirring, until no longer pink.
  4. Pour in canned tomatoes and sun-dried tomatoes.
  5. Add chickpeas and bring pot to a boil, then reduce heat to low and add the spinach. Let the spinach wilt and stir until it is all well combined.
  6. Cover and cook on low heat for about 20 minutes or until it's hot and smelling amazing.
  7. Ladle into bowls. Enjoy!