This Butternut Squash and White Bean Chili is comfortable, generous, and produced using just 10 plant-based fixings! A yummy Vegan and Gluten-Free dish for cold days.

This Butternut Squash and White Bean Chili is a contort on a great Chili, however will in any case leave you feeling full and fulfilled! Furthermore, it's made with just 10 plant-based fixings and a little more than 30 minutes to cook.

Indeed, this Butternut Squash and White Bean Chili still ticks those containers, to say the very least! It's smooth from the utilization of Butternut Squash and White Beans, in addition to it has astounding, profound flavor because of toasted Nutritional Yeast, Smoked Paprika, and Cilantro.

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INGREDIENTS

• � cup Nutritional Yeast
• 1 medium Yellow Onion, diced
• � bunch Cilantro, stems and leaves divided
• 1 Red Bell Pepper, diced
• 2 large Jalape�os, deseeded and finely diced
• � tsp Cumin
• 1 tsp Smoked Paprika
• 4 cups Navy Beans, cooked and rinsed
• 3 � cups Butternut Squash, diced into �� cubes
• 3 �  cups Vegan �Chicken� Stock, divided (� cup)
• Salt and Black Pepper, to taste

INSTRUCTIONS

1. First, toast the Nutritional Yeast. Add the flakes to a large non-stick pot and cook over Medium Heat for 3-5 minutes, stirring frequently. The flakes will darken, become fragrant, and start to �smoke� when they are toasted.
2. Next, add the diced Onion and chopped Cilantro stems to the pot along with 1/4 cup of the Vegan Chicken Stock. Reduce the heat to Medium-Low, and saut� the Onion and Cilantro until translucent, about 3-5 minutes.
3. Then, add the Bell Pepper, Jalape�o, Cumin, and Smoked Paprika to the pot along with another small splash of Stock. Saut� for an additional 1-2 minutes.
4. Finally, add the Beans, cubed Butternut Squash, and the remainder of the Vegan Stock to the Pot; bring everything to a boil over high heat, and then reduce the heat and simmer for 20-25 minutes, stirring every few minutes to help break down the Squash and make things nice and creamy. Add Salt and Black Pepper to taste, then divide into bowls, top with fresh Cilantro, and serve warm.
5. Leftovers will keep in the fridge for up to one week, or can be frozen for up to two months.

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