WHAT’S YOUR FAVORITE THANKSGIVING DISH?
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Grace Bradford Stuffing all the way and any kind of casserole with cheese Ashlyn Layfield Stuffing Abby Fisher Pumpkin and pecan pies Jenny Ohsberg Pecan pie Julia Spitler Mac and cheese and anything cranberry Thamara Carvalho Mac and cheese
cranberry sauce Becky Davey Sweet potato casserole Kendall Stockton Turkey stuffing with gravy Maggie Szutz Oyster stuffing with gravy V egan B utternut S quash C hili
ingredients • 1 1/2 cups vegetable broth, plus 2 tbsp for sautéing • 5 cloves garlic, minced • 2 lbs butternut squash, peeled and diced • 2 chipotle peppers in adobo, chopped • 1 yellow bell pepper, diced • 15-oz can black beans, drained
BRAIN BREAK
• 15-oz can pinto beans, drained • 28-oz can diced tomatoes • 1 cup cooked quinoa • 1 1/2 tsp paprika • ½ tsp ground cinnamon • ¼ tsp table salt • ¼ tsp ground black pepper
Inspired by SavoryTooth.com
This butternut squash chili hits the spot on a cool fall evening — and best of all, it’s vegan!
directions 1. In a large pot, heat 2 tbsp vegetable broth over medium heat. 2. Add garlic, butternut squash, and chipotle peppers. Cook for 10 minutes, stirring occasionally. 3. Add bell pepper and cook for another 5 minutes. 4. Add black beans, pinto beans, diced tomatoes (with liquid from can), remainder of vegetable broth, quinoa, paprika, cinnamon, salt, and pepper, stirring to combine. 5. Bring mixture to a simmer and cook uncovered for 10 minutes or until butternut squash is tender, then serve!
A LITTLE HELP
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