Zesty Vegan Acorn Squash Chili

Vegan acorn squash chili
Vegan acorn squash chili. Photo: Veg Obsession.

Perfect for cold days, this seasonal chili will warm your belly and keep you energized.


  • 1/2 package of Bob’s Red Mill Whole Grains and Beans Soup Mix
  • 9 1/2 cups of vegetable broth/veggie bouillon
  • 1 acorn squash
  • 4 medium-sized potatoes (cubed)
  • 1 large onion (diced)
  • 5 cloves of garlic (minced)
  • 1 can of chunky tomatoes (28 oz)
  • 1/4 cup of celery (diced)
  • 3 teaspoons of chili powder (adjust to taste preference)
  • 1 teaspoon paprika
  • Liquid Aminos or Celtic sea salt to taste
  • 1 teaspoon dried parsley
  • 1 corn (optional)
  • 2 tablespoons of grape seed oil


  1. Heat oil, then add onions, celery, and garlic.
  2. Add broth/water with bouillon.
  3. Add soup mix, veggies, and herbs/spices.
  4. Boil for 1/2 an hour and simmer in low heat for 2 hours…or until the beans are fully cooked. *Note: Stir, Stir, and Stir!…so the beans don’t get stuck at he bottom and burn.


This recipe is courtesy of Foodista.com, the cooking encyclopedia that everyone can edit.

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