This chili made our Top 10 list – gluten free, sugar free, frugal, hearty, and full of spicy-sweetness. It’s the perfect dish to share for January’s Gluten Free Progressive Dinner Party hosted by Diane from The W.H.O.L.E. Gang.
Shirley from Gluten Free Easily is also serving up a delicious and light winter dish today. Stop by her place and see what she’s made.
Meatless & Nutritious
Honestly, I made this vegan chili with a little skepticism. I have a very discerning husband who’s slowly grown to like orange foods and still isn’t crazy about greens. I, on the other hand, love all fruits and veggies and enjoy the nutritious beans, winter squash, and swiss chard.
In the end, Joe said if he’d known how good the chili was he would’ve skipped the grilled turkey and cheese sandwich.
The Taste & Texture
The butternut squash holds up so well and creates an interesting textural contrast to the beans and swiss chard. The sweetness of the squash is perfectly balanced with the spiciness of the ancho chili powder. If you like your chili extra hot, add more or throw in some cayenne.
Ingredients & Prep
This chili thickens considerably when it cools. When reheating for dinner the next night, I added about 3/4 cup vegetable stock to get the right consistency.
What are your favorite healthier, meatless dishes?