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Paleo-Vegan Cheesy Butternut Chili

by Livestrong_Recipes  |  Oct 22, 2018

Paleo-Vegan Cheesy Butternut Chili
  1. PREP
  2. 10 m
  • COOK
  • 15 m
  • TOTAL
  • 25 m

A cheesy chili with no meat, no cheese AND no beans? Yes! Through a combination of spices and nutritional yeast -- which provides a hit of both B6 and B12 vitamins -- the sauce of this vegetable medley takes on a cheddar cheese-like quality. Turmeric adds additional orange color while lending a boost of antioxidant power.

INGREDIENTS

SERVES 6

  • 5 cups Oven Roasted Butternut Squash
  • 1 serving Japanese Sweet Potato
  • 2 cups Celery Root (celeriac)
  • 4 tbsp Jalapenos
  • 16 oz Strained Tomatoes
  • 1 cup Vegetable Cooking Stock
  • 2 oz Tomato Paste
  • 3 tbsp chili powder
  • 2 rounded tbsp Nutritional yeast
  • 1 tbsp Onion Powder
  • 1 tbsp Avocado Oil
  • 1 tsp Spices - Smoked Paprika
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Turmeric
  • 1/4 tsp Cayenne Pepper!

DIRECTIONS

1 Over medium heat, steam sweet potato and celery root for 5 minutes in 1/2 an inch of water in a medium-sized pot; drain and discard water
2 Rinse/dry pot and place over med-high heat; add oil
3 Saute jalapenos, steamed veggies, and all spices (except nutritional yeast) until fragrant, about 2 minutes
4 Add jarred tomato products, vegetable stock, roasted squash, and salt, and bring to a boil
5 Simmer for 5 minutes or until vegetables are fully tender; add nutritional yeast