Yellowbird Vegan Chili
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.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
- 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
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!
Keyword chili, vegan chili, Yellowbird Sauce, Yellowbird Vegan Chili