Vegan Butternut Squash Chili

Ingredients:

• 2 tablespoons olive oil
• 1 lb super firm tofu (or extra firm, fully pressed), crumbled
• 1 tablespoon low sodium soy sauce
• 2 large green bell peppers, diced
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 ½ tablespoons chili powder
• 2 tablespoons pumpkin pie spice
• 1 ½ tablespoons cumin
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt (adjust to taste)
• 1 bay leaf
• 1 small butternut squash, peeled and cubed (about 4 cups)
• 30 oz kidney beans, drained and rinsed (2 cans)
• 15 oz diced tomatoes, with juices
• 2 cups vegetable stock
• 1 chipotle pepper in adobo, chopped

Additional Toppings:

• Green onions
• Avocado
• Dairy-free sour cream
• Vegan shredded cheese

Instructions:

1. Cook Tofu: Heat oil in a large stockpot or Dutch oven over medium-high heat. Add crumbled tofu and cook, stirring occasionally to sear and crisp. Add soy sauce and stir to coat.

2. Sauté Vegetables and Spices: Stir in diced bell pepper, onion, garlic, and all spices (chili powder, pumpkin pie spice, cumin, oregano, garlic powder, salt, and bay leaf). Cook until the peppers and onions have softened.

3. Add Main Ingredients: Add cubed butternut squash, kidney beans, diced tomatoes with juices, vegetable stock, and chopped chipotle pepper. Stir well, making sure the bay leaf is submerged. Cover and cook on low heat for 45 minutes to 1 hour, stirring occasionally.

4. Check for Doneness: The chili is ready when the butternut squash is soft and the liquid has reduced. Remove the bay leaf and adjust seasoning with salt and pepper to taste.

5. Serve and Garnish: Garnish with your favorite toppings like green onions, avocado, dairy-free sour cream, or vegan shredded cheese.

6. Store Leftovers: Let leftovers cool and store in an airtight container for up to 7 days.

Slow Cooker Instructions:

• Combine all ingredients except the tofu in a crockpot and cook on low for 4-6 hours. Add the tofu during the last 30 minutes of cooking.