Butternut Squash Chili I The Buddhist Chef

Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. And its even better with Gusta vegan sausages!

Butternut Squash Chili

4 Gusta espaola vegan sausages
2 tbsp olive oil
1 chopped onion
1 tbsp chili powder
1 tsp cumin
4 tbsp of packed brown sugar,
1 tsp salt
2 cups peeled and diced butternut squash (275 g)
1 - 540 ml can red kidney beans, rinsed and drained
2 - 800 ml can diced tomatoes
Coriander for garnish.

Grind the vegan sausages in a food processor or chop them with a knife. Reserve.
Heat the olive oil in a saucepan, add the onions and saut for 5 minutes.
Add the ground sausages and keep cooking for 4 minutes on medium-high heat, stirring frequently.
Add the rest of the ingredients, except the cilantro, and bring to a boil.
Reduce the heat and let simmer until the squash is tender, about 60 minutes.
Serve topped with cilantro.


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My Favorite recipes:

Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw
Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A
Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s
Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw