Spicy Chili Recipe


1 TB olive oil

1 large onion, diced

2 cloves garlic, minced

1 jalapeno, de-seeded & diced

1 carrot, diced

2 celery stalks, diced

2 TB chili powder

2 tsp cumin

2 tsp smoked paprika

1 28oz can diced tomatoes or tomato sauce

1 1/2 cups veggie broth

2 TB tomato paste

1/2 butternut squash, peeled & cubed


Vegan sour cream

Green onions


1. Add oil to a large pot and add onion, garlic, jalapeño, celery and carrot. Cook until tender (about 7 minutes).⠀

2. Add all the seasonings to the pot. Stir and cook for 1 minute.⠀

3. Add the tomatoes, butternut squash, broth & tomato paste to the pot. Stir to combine.⠀

4. Bring to a boil, then top with a lid to simmer for 25-30 minutes, until squash is tender.⠀

5. Garnish with vegan sour cream & green onions or whatever you’d like!⠀

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