• 1 butternut squash, peeled and chopped
  • 8oz package of whole FunGuy white button mushrooms, cut into quarters
  • 4 tablespoons olive oil, divided
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 3 cups dried red kidney beans, soaked overnight
  • 2 cups dried cannellini beans, soaked overnight
  • water
  • 2 (28oz) cans diced tomatoes
  • 2 teaspoons ground cumin, divided
  • 4 teaspoons paprika, divided
  • 1 tablespoon oregano, divided
  • ½ teaspoon cayenne pepper flakes
  • 2 teaspoons salt

Vegans and vegetarians rejoice! Now you too can enjoy a warm bowl of hearty chili during this time of cold, bleak weather. Tasty and filling enough that even the carnivores in your life will love it, and be none the wiser about the complete lack of dairy and meat.

The secret? Roast the butternut squash and meaty FunGuy mushrooms in a fragrant spice blend to bring out all that rich flavor before adding them to the pot!

DIRECTIONS:

  1. In a small bowl, mix together 1 teaspoon cumin, 2 teaspoons paprika, ½ tablespoon oregano, cayenne pepper and 1 teaspoon salt. Set aside to season the squash and FunGuy mushrooms.
  2. In a large pot, heat 2 tablespoons olive oil over medium-high. Add the onion, garlic and bell pepper to the pan and cook until soft, stirring occasionally.
  3. Add the beans to the pot and cover them with water. Bring to a boil, add in the diced tomatoes.
  4. Season the beans with the rest of the cumin, paprika, and oregano. Stir well and reduce the heat to medium-low and allow to simmer for an hour, checking frequently to keep the water at approximately the same level.
  5. Once the beans have cooked for an hour, reduce the heat to low, cover, and allow to cook another hour, checking occasionally to give it a stir.
  6. While the beans cook for the second hour, roast the butternut squash and mushrooms!
  7. Preheat the oven to 325F.
  8. Spread the chopped squash and mushrooms in a single layer on lined baking sheet. Drizzle 2 tablespoons olive oil over the squash and mushrooms and sprinkle seasoning mixture from the small bowl on top. Using your hands, turn the squash and mushrooms over to cover well with the seasoning and oil.
  9. Place the baking sheet into the oven and allow the squash and mushrooms roast until the outside caramelizes on the outside of the squash and the mushrooms have shriveled a bit, about 30-45 minutes.
  10. Add the roasted squash and mushrooms to the pot 30 minutes before serving the chili.
  11. Remember, the longer this chili cooks the more the flavor will develop. You can also add the butternut squash and mushrooms to the pot early on to give a more sweet and earthy flavor, but for more texture, wait longer.

Have a Fun meal!