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.
Back to full listIngredients
- 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).