Yellowbird Vegan Chili

Name: Yellowbird Vegan Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 cups Cauliflower (chopped); 3 cups butternut cubed butternut squash; 3 cloves garlic (minced); 3 large Carrots (diced); ½ Sweet Yellow Onion (diced); ½ cup white quinoa; ½ cup Yellowbird Habanero Sauce; ¼ cup coconut oil; ¼ cup olive oil; 2 tablespoons salt; 2 tablespoons brown sugar; 1 teaspoon Cinnamon; 1 teaspoon Turmeric; 1 teaspoon Cumin; 5 cups water

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This might be the most delicious veggie chili you'll ever consume! It's especially great for the cold winter months — super rich and super spicy. Make this recipe on Sunday night to enjoy throughout the week or cut it in half to enjoy for one night.

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Prep Time 15

Cook Time 45

Total Time 1

Course Entrées

Servings

Ingredients

3 cups Cauliflower chopped
3 cups butternut cubed butternut squash
3 cloves garlic minced
3 large Carrots diced
½ Sweet Yellow Onion diced
½ cup white quinoa
½ cup Yellowbird Habanero Sauce
¼ cup coconut oil
¼ cup olive oil
2 tablespoons salt
2 tablespoons brown sugar
1 teaspoon Cinnamon
1 teaspoon Turmeric
1 teaspoon Cumin
5 cups water

Instructions

Add all ingredients to a large pot over medium–low heat or slow cooker on low.
Stir until all ingredients are evenly distributed and let cook for 45 minutes or until all veggie are cooked.
Optional: garnish with black bean, sweet potatoes, and spinach and enjoy!

Notes

Recipe and Image courtesy of Yellowbird Sauce.

Keyword chili, vegan chili, Yellowbird Sauce, Yellowbird Vegan Chili

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Yellowbird Vegan Chili