Recipes

Rebel BUTTERNUT SQUASH CHILI

The Buddhist chef
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10 min Prep
60 min Cooking
4 Portions
GMO FREE
100% VEG

Ingredients

  • 4 GUSTA Española vegan sausages
  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 4 tbsp of packed brown sugar,  
  • 1 tsp salt
  • 2 cups peeled and diced butternut squash (275 g)
  • 1 - 540 ml can red kidney beans, rinsed and drained
  • 2 - 800 ml can diced tomatoes
  • Coriander for garnish.

Prep

  1. Grind the vegan sausages in a food processor or chop them with a knife. Reserve.
  2. Heat the olive oil in a saucepan, add the onions and sauté for 5 minutes.
  3. Add the ground sausages and keep cooking for 4 minutes on medium-high heat, stirring frequently.
  4. Add the rest of the ingredients, except the cilantro, and bring to a boil.
  5. Reduce the heat and let simmer until the squash is tender, about 60 minutes.
  6. Serve topped with cilantro.
Stats
350%
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