Hearty Vegan Butternut Squash Chili Recipe for Cozy Nights

• 1 medium butternut squash, cubed (about 10 cups)
• 6 cups vegetable broth, low sodium
• 1 small fennel bulb
• 2 Tablespoons olive oil
• 1 large yellow onion, diced
• 10 ounces white beech mushrooms (or other mushrooms), diced
• 1 jalapeño pepper, minced
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons ancho chili powder
• 1-1/2 teaspoons paprika
• 1 teaspoon sea salt
• 3 Tablespoons tomato paste
• 1 (15-ounce) can unsalted butter beans (baby limas), rinsed
• 1 (15-ounce) can unsalted black beans, rinsed
• 1 (15-ounce) can unsalted red kidney beans, rinsed
• 4 roasted red peppers, diced, for garnish
• cilantro, for garnish

• Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes. Place the cubes in a large soup pot with the vegetable broth. Partially cover the pot and bring to a gentle simmer. Cook until the squash is fork-tender, stirring occasionally.
• Meanwhile, prepare the fennel bulb: trim off the stems and a small slice of the base, remove any tough outer layers, then halve and thinly slice the bulb. Reserve fronds for another use if desired.
• Heat the olive oil in a large skillet over medium-high heat. Add a bit of the diced onion and when it begins to sizzle, add the remaining onion and the mushrooms. Cook, stirring frequently, about 5 minutes until softened.
• Add the sliced fennel and minced jalapeño to the skillet and cook for a few more minutes until softened.
• Stir in the spices, salt, and tomato paste. Cook for about 30 seconds to bloom the spices and marry the flavors.
• When the squash is tender, remove about 4 cups and blend or mash them until smooth. Return the mashed squash to the pot — this adds body and creaminess without dairy.
• Add the cooked vegetable mixture and the three drained and rinsed beans to the soup pot. Stir to combine and heat through, adjusting seasoning as needed.
• Serve hot, garnished with diced roasted red peppers and fresh cilantro.

• For a creamy finish, add a dollop of coconut milk or almond milk yogurt to each bowl before garnishing.
• This chili often tastes even better the next day after the flavors meld.

Optional Omnivore Variation – After combining all ingredients, ladle a portion into a separate pot and stir in cooked, drained ground beef or turkey to warm through. Serve and garnish as directed for the main recipe.