Quick Smoky Vegan Chili Skillet
with Butternut Squash
Cooking time
15 minutes
Servings
2/4
Calories
370 /serving
It doesn’t get easier or cozier! All these filling veggies come conveniently pre-cut, so you barely have to lift a finger to get this chili simmering. Mash half the white beans for a deliciously thick texture, sit back and spoon it up.
We will send you:
- 15ml Minced garlic
- 200g Diced carrots
- 200g Diced butternut squash
- 50g Diced onions
- 398ml White kidney beans (canned)
- 30ml Vegetable demi-glace
- 200ml Tomato sauce
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
8 g
Saturated Fat
1 g
Sodium
870 mg
Total Carb
68 g
Sugars
18 g
Protein
18 g
Fibre
21 g
Preparation
Start the chili
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the carrots, squash, onions and S&P.
- Sauté, 6 min., until beginning to soften.
- Add the garlic and spices. Sauté, 30 sec. to 1 min., until fragrant.
Mise en place
- Meanwhile, drain and rinse the kidney beans; mash ½.
Finish the chili
- To the pot, add the kidney beans, tomato sauce, demi-glace, ¾ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 5 to 6 min., until thickened.
Plate your dish
- Divide the chili between your bowls. Bon appétit!
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