Smoky Three-Bean Chili with Butternut Squash, Cabbage & Mushrooms (Vegan Base; Serves 5)

Big-cab friendly: smoky, spicy-sweet vegetables and beans with a deep tomato base. Keep the pot fully vegan, then set out optional toppings so the four non-vegans can add richness (cheese/sour cream) without changing the main. Great with a bold Red Mountain Cab/Merlot because the wine loves smoke, chili, and char.

Ingredients

Organic Yellow Peeled Onions
2, diced $1.99 each
Simple Truth Organic® Garlic Bulbs
5 cloves, minced $2.79 (3 ct)
Organic Ginger Root (optional)
1 tsp grated (optional; adds warmth) $5.99/lb
Organic Butternut Squash
2 lb, peeled and 3/4-inch diced $1.99/lb
Organic Green Savoy Cabbage (or Organic Green Cabbage)
1 small head, shredded (about 6–8 cups) $3.09/lb (or $2.49/lb)
Simple Truth Organic® Whole White Mushrooms
16 oz, chopped $5.00 (16 oz)
Canned diced tomatoes
2 x 14.5 oz (or 1 x 28 oz)
Tomato paste
2 tbsp
Black beans (canned)
2 x 15 oz, drained and rinsed
Kidney beans (canned)
1 x 15 oz, drained and rinsed
Vegetable broth (or water)
3 cups (plus more as needed)
Chili powder
2 tbsp
Ground cumin
2 tsp
Smoked paprika
2 tsp
Dried oregano
1 tsp
Cocoa powder (unsweetened)
1 tsp (optional but great with Cab)
Olive oil
3 tbsp
Salt & black pepper
to taste
Optional toppings (non-vegan): shredded cheddar, sour cream
as desired
Optional toppings (vegan): diced avocado, lime, cilantro, tortilla chips
as desired

Instructions

Brown the mushrooms (stove): In a large heavy pot, heat 2 tbsp olive oil over medium-high. Add chopped mushrooms and a pinch of salt; cook until they release moisture and brown well, 10–12 minutes (this adds ‘meaty’ depth).
Build aromatics: Add onions; cook 5 minutes. Add garlic (and optional ginger); cook 30 seconds.
Bloom spices: Stir in chili powder, cumin, smoked paprika, oregano, black pepper; cook 30 seconds. Stir in tomato paste; cook 1 minute.
Simmer: Add diced tomatoes, beans, and broth. Bring to a simmer. Add diced butternut squash. Simmer partially covered 20 minutes, stirring occasionally.
Add cabbage: Stir in shredded cabbage; simmer 10–15 minutes until squash is tender and cabbage is silky. If too thick, add a splash of broth/water.
Finish: Stir in cocoa powder (optional). Taste and adjust salt and heat. Let rest 10 minutes before serving (flavor improves).
Serve: Ladle into bowls. Keep the base vegan. Put dairy toppings in separate bowls for the four non-vegans.

Health notes: High fiber and very vegetable-forward (beans + veg). Sodium depends on canned tomatoes/stock—use low-sodium if possible. Add-ons (cheese/sour cream) increase saturated fat for omnivores.

Drink pairing: Mark Ryan Red Mountain Cab or Merlot (decant 20–30 min).

Careme