Coconut Butternut Squash Chili

I was really craving a good chill the other day but I was not in the mood for meat. I have been wanting to put my crockpot to good use so I searched some vegan, gluten free crockpot soup recipes and this delicious masterpiece popped up. I have to say that this chili is one of the most delicious soups I have ever had! Even my fiancé loved it and he doesn't even like coconut! It is a fantastic soup for those cold dreary days (like today). Okay I will stop raving about it and give you the recipe. Enjoy!

Slow Cooker Coconut Butternut Squash Chili

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 8 servings

Serving Size: 1 and 1/2 cups

Ingredients

  • 1 small onion, peeled and finely chopped
  • 2 stalks of celery, chopped
  • 2 carrots, peeled and chopped
  • 2 medium apples, peeled and diced
  • 2 cups of peeled + diced butternut squash
  • 4 cloves of garlic, peeled and finely minced (or 1 tsp of garlic powder)
  • 1 medium can of black beans, drained + rinsed
  • 1 medium can of chickpeas, drained + rinsed
  • 1 can (400ml) of low-fat coconut milk
  • 2 teaspoons of chili powder
  • 1 tablespoon of ground cumin
  • 1 teaspoon of dried oregano
  • 2 cups of vegetable broth
  • 2 tablespoons of tomato paste
  • salt and pepper to taste
  • cooked basmati rice (optional)
  • chopped fresh cilantro, parsley or chives (for garnish)
  • shredded unsweetened coconut (for garnish)

Method

  1. Place all ingredients except the garnishes/rice in a slow cooker. Cook on high heat for 4 to 6 hours (or on low for 8 hours). During the last hour, taste the chili and season with salt and pepper. Add more chili powder as desired. Add a pinch of cayenne pepper if you like chill on the spicy side. In the last 45 minutes of cooking, open the lid to allow the chili to thicken. If the chili looks a bit dry, add a bit more vegetable broth.
  2. Serve over basmati rice. Garnish with fresh herbs and shredded coconut.
Source: https://thefigtreeblog.com/2012/11/slow-co...