Hearty Vegan Curry Chili
Prep time
Cook time
Total time
Any leftovers of this curry chili may be refrigerated or frozen. It's even more flavorful on the second day!
Author: Josanne Kathryn
Serves: 4 servings
Ingredients
- 2 to 3 tablespoons coconut oil
- 1 large onion, diced into ¼-inch pieces
- 2 bell peppers (any color), diced into ¼-inch pieces
- 3 to 4 garlic cloves, minced
- 1 medium butternut squash, peeled and diced into small ½-inch cubes
- 2 cups vegetable broth, or more as needed
- 2 15-ounce cans garbanzo beans, drained and rinsed
- 1 15-ounce can tomato sauce
- 1 15-ounce can diced tomatoes
- 1 tablespoon vegan green curry paste, or more to taste
- 1 tablespoon curry powder
- 1 teaspoon onion powder
- 1 teaspoon garlic power
- 1 teaspoon ground cumin
- Sea salt, to taste
- Black pepper, to taste
- 1 cup unsweetened coconut milk beverage, or more as needed
- Cooked white or brown rice or vegan naan, to serve
Instructions
- Melt the oil in a large skillet over medium heat. Add the onion and saute for 2 minutes. Add the bell pepper and saute for 2 more minutes. Add the garlic and sauté for 2 more minutes.
- Place the cooked onion mixture, butternut squash cubes, and vegetable broth into a large stock pot. Stir to combine. Cover and simmer over medium heat until the squash is tender, about 30 to 35 minutes.
- Add the beans, tomato sauce, diced tomatoes, garbanzo beans, curry paste, spices, salt, and pepper, to taste, to the stock pot. Stir to combine. Cover and simmer over medium heat for 30 minutes.
- Whisk in the coconut milk beverage, and simmer, uncovered, for 20 to 30 minutes. Add more milk beverage or vegetable broth as needed to reach your desired thickness.
- Serve over cooked rice (gluten free version) or with vegan naan bread.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/butternut-squash-curry-chili