Serves 2

Ingredients:

• Butternut squash, 1 medium (peeled and cubed)

• Sweet potatoes, 2 medium (peeled and cubed)

• Red bell pepper, 1 large (diced)

• Yellow onion, 1 medium (diced)

• Corn- 1 Can

• Garlic cloves, 4 (minced)

• Olive oil, 2 tablespoons

• Cumin powder, 1 tablespoon

• Chili powder, 1 tablespoon

• Smoked paprika, 1 teaspoon

• Dried oregano, 1 teaspoon

• Salt, 1 teaspoon

• Black beans, 2 cans (rinsed and drained)

• Diced tomatoes, 1 can (14 ounces)

• Vegetable broth, 2 cups

• Lime juice, 1/4 cup

• Fresh cilantro leaves, for garnish

• Avocado, diced, for topping

• Tortilla Chips or strips, for topping- These fall ones are from Trader Joes.

• Vegan Shredded Cheddar, for topping

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.

2. Add the diced onion and minced garlic, and cook for 2-3 minutes, until the onion is soft and translucent.

3. Add the cubed butternut squash and sweet potatoes, and stir to coat with the onion and garlic mixture.

4. Add the diced red bell pepper, cumin powder, chili powder, smoked paprika, dried oregano, and salt. Stir to combine.

5. Pour in the rinsed and drained black beans, diced tomatoes, corn, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the vegetables are tender.

6. Stir in the lime juice and cook for another minute or so.

7. Remove the chili from heat and let it cool for a few minutes.

8. Serve the chili hot, garnished with fresh cilantro leaves, avocado, vegan cheese and tortilla chips.

Nic Note: This vegan chili is packed with immune-boosting nutrients, including vitamins A and C from the butternut squash and sweet potatoes, as well as protein and fiber from the black beans. The spices and lime juice add a burst of flavor, while the fresh cilantro adds a pop of freshness. Enjoy this hearty and healthy chili on its own or with some crusty bread or tortilla chips.