It’s soup season, y’all! And this simple and delicious gluten-free plant-based butternut black bean chili is sure to hit the spot.
This recipe came about like so many before it…I had several random ingredients and wondered what they’d be like together. The result was delightfully delicious.
As always I try to make recipes that are as simple and quick as possible. Time is valuable to us all but so is our health. In the end if we don’t have good health, we end up losing time. Whether that be from spending time stuck in the medical world or shortening the years off our lives. That’s why eating nutritious food is an investment for our precious time and future.
Soups like this help cover all the bases. Easy on time, extremely nourishing, and super satisfying!
Check out more plant-based soup recipes here.
- 2 cups butternut squash, chopped
- 1 can black beans, drained and rinsed
- 1/2 small head of cabbage, chopped (about 3 cups)
- 1 can coconut milk
- 1 1/2 cups vegetable broth
- 2 cups leafy greens like spinach or kale, chopped (about 2 cups)
- 2 cloves garlic, minced (1 tbsp)
- 1 tbsp + 1 tsp tomato paste
- 1.5 tsp cumin
- 1.5 tsp tsp oregano
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- pepper to taste
- 1 package of tempeh
- 1 tbsp tamari
- optional: 1-2 tsp chili powder for those who like a bit of heat
- Preheat oven to 350º. Line baking sheet with parchment paper and set aside.
- In a medium sized pot sauté the garlic on medium heat with a splash of vegetable broth or oil of choice for 5-7 minutes or until desired.
- In a large bowl crumble tempeh and toss with tamari until it is evenly coated. Spread out on parchment paper and place in oven for 20 minutes.
- Add in the rest of the ingredients, except for the leafy greens, and bring to boil. Lower to simmer and cover.
- Once the tempeh is baked, add it in with the soup along with your greens and cook for additional 5-1o minutes or until squash is cooked through.
- Serve and enjoy alone, over rice, or quinoa.