This is the ultimate way to eat a spicy, satisfying Paleo chili with no guilt! This thick concoction is packed with hearty vegetables, spicy peppers, and a ton of fiery flavor. There are many different ways to enjoy this Vegetarian Chili—in a bowl with avocado, accompanying eggs for breakfast, or on top of a hamburger!
2 tablespoons olive oil
1 large onion, roughly chopped
3 bell peppers, chopped (orange, red, and yellow, for color)
3 large portobello mushroom caps, finely chopped
1 pound (about 11⁄2 cups) butternut squash, peeled, seeded, and chopped
2 large chipotle peppers in adobo, chopped
2 jalapeños, seeded and chopped
1 tablespoon minced garlic
Juice of 1⁄2 lime
1 tablespoon ground cumin
1–2 tablespoons chili powder
1 tablespoon paprika
1⁄2 teaspoon cayenne pepper
Salt and pepper, to taste
1 (28-ounce) can diced tomatoes
1 (28-ounce) can ground peeled tomatoes
1 tablespoon tomato paste
Chopped cilantro, for garnish
1–2 avocados, pitted and sliced, for garnish
- Heat olive oil in a Dutch oven over medium high heat. Sauté the onion, bell peppers, mushrooms, and butternut squash for 6–7 minutes, or until they are soft. Add chipotle peppers, jalapeños, garlic, lime juice, and all spices and sauté for an additional 3–4 minutes.
- Turn heat to high, and add all tomatoes and tomato paste to the pot. Once boiling, turn heat to medium-low and simmer for 30 minutes (at least). Top with chopped cilantro and sliced avocado.