Vegan Chili with Squash, Beans, and Tofu | Gabbacado
Vegan Chili with Squash, Beans, and Tofu
15 mins prepServes 1
This easy and nourishing vegan chili is perfect for a cozy day. Loaded with kabocha squash, beans, and tofu, it's a soul-warming dish that's simple to make and customize. The recipe is written for one serving but can easily be doubled or quadrupled.
1. Preheat oven to 450 F. Bake kabocha squash for 20-30 minutes until browned. Alternatively, air fry on 400 F for 15 minutes.
2. Sauté bell pepper, onion, and any other desired veggies on high heat until browned.
3. Reduce heat to medium. Add in about 1/2 to 3/4 cup each of diced tomatoes and crushed tomatoes.
4. Stir in black beans, pinto beans, and tofu, adding as much as your heart desires.
5. Season with chili powder, garlic powder, cumin, and salt. Taste and adjust seasonings to preference.
6. Once the kabocha squash is browned, add it to the chili mixture.
7. Serve hot with your favorite toppings like avocado, cilantro, and nacho chips. Enjoy!
