This easy Vegan Chili makes a hearty and comforting dish that is perfect for a chilly day or any time of the year! This bean free and paleo chili is easy to make with butternut squash, mushrooms and bell peppers and will become a family favorite! Naturally gluten-free, grain-free, Whole30 and low carb.
In a large pot, heat avocado oil over medium heat. Add the onions and sauté for a few minutes until fragrant, then add the garlic, peppers, mushrooms and walnuts (or ground protein). Sauté for 5 minutes (more for ground protein), or until the vegetables are soft.
Add the spices and tomato paste and cook for 1-2 more minutes, until fragrant.
Add the butternut squash if using (if not add the beans), 1 1/2 cups of water & canned tomatoes. Bring to a boil then lower the heat to simmer for 25-30 minutes, or until the squash is soft and cooked through. Add more water, as needed.
Taste & season with salt and pepper.
Serve and top with diced avocado, cilantro & jalapeño or toppings of choice.