Butternut Squash Chili - The Buddhist Chef

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Butternut Squash Chili

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Description

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

Ingredients

4 Gusta española 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.

Directions

1
Grind the vegan sausages in a food processor or chop them with a knife. Reserve.
2
Heat the olive oil in a saucepan, add the onions and sauté for 5 minutes.
3
Add the ground sausages and keep cooking for 4 minutes on medium-high heat, stirring frequently.
4
Add the rest of the ingredients, except the cilantro, and bring to a boil.
5
Reduce the heat and let simmer until the squash is tender, about 60 minutes.
6
Serve topped with cilantro.