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 saute for a few minutes until fragrant, then add garlic. Add peppers, mushrooms and walnuts. Saute for 5 minutes, or until vegetables are soft.
Add spices and tomato paste and cook for 1-2 minutes, or until fragrant.
Add butternut squash, 1.5 cups of water & canned tomatoes. Bring to a boil then lower the heat to simmer for 25-30 minutes, or until squash is soft and cooked through. Add more water, as needed.
Taste & season with salt and pepper.