I whipped up this chili the other day and it came out so delicious and nourishing 🍂 It’s perfect for those cozy fall days when you don’t feel like putting a lot of time and energy into making your food 🙌🏻
Bake kabocha squash at 450 F until browned. Sauté bell pepper, onion, mushrooms, purple cauliflower. Add in 1 can diced tomatoes. Add black beans. Add crumbled tofu. Season with chili powder, garlic powder, onion powder, cumin, and salt. Add in kabocha squash once browned. Top with your favorite toppings (cilantro, avocado, and nutritional yeast suggested). Enjoy!
