Ingredients:
- 2 butternut squash
- 2 zucchini
- 2 summer squash
- 1 acorn squash
- 1 large onion
- 1 and 1/2 beets
- 1 giant carrot (approximately 2 to 3 regular size carrots)
- 1 to 2 potatoes (sweet or regular potatoes)
- 1 cup black beans
- 1 cup kidney beans
- .39 lb (0.74 cups) veggie chili mix
- 1 glass can of diced tomatoes
- water (approximately 6 to 8 cups)
- 1 to 2 tablespoons of yogurt
- small sprinkles of chili powder and cayenne (until desired level of spiciness is reached)
- Soak beans in water for approximately one to two days, so that they become soft.
- Begin by cooking the beans and beets (dice before cooking) in 4 cups of water, for approximately one hour (add additional water if necessary).
- Pre-cook the butternut and acorn squash in the oven or microwave, just enough so that it is still able to be diced into cubes after they've completed cooking (for the microwave it should only take abut 10 minutes or less).
- Dice, pre-glaze, and cook the onion in 1 to 2 tablespoons of yogurt (I used strawberry, but one with a honey vanilla flavor is probably more preferable).
- Use a food processor or blender to purée the carrots.
- Dice potatoes, zucchini, and summer squash.
- In a large pot, add the .39 lb of veggie chili mix, the other 2 cups of water, beans, potatoes, and beets. Let this simmer.
- After about 5 minutes, add the puréed carrots, diced tomatoes, onions, summer squash, zucchini, butternut squash, and summer squash.
- Sprinkle in desired amounts of chili powder and cayenne.
- Let this cook until all ingredients are soft (mine took about 30 to 40 minutes) but don't let all the liquid evaporate out of the chili so add additional water or other desired liquid if necessary.
- The recipe makes about 10 to 15 servings.
- It's great when served over jasmine rice and tricolored quinoa.