This chili is absolutely everything you’d ever need in a chili. It’s super hearty with the best meaty texture, packed with filling fiber, so ideal for chilly football tailgates, brimming with spices and a rich flavor, warming on a cool night, and oh yeah – it’s vegan! <br /> <br />Now, don’t let the V-word scare you. Embrace the veggies and dive spoon first into this hearty bowl while you contemplate why you ever asked vegans and vegetarians where they got their protein in the first place. And fellow non-meat eaters, the next time someone asks you that dreaded question, just simply print out this recipe and hand it to them instead. <br /> <br />Because, oh man, this chili is hearty and protein packed. Black beans and quinoa bulk up the protein count while adding in tons of digestive happy fiber. Not to mention, the quinoa gets cooked while your chili bubbles away on the stove and creates the best nourishing texture in every bite. Butternut squash provides a touch of sweetness, Vitamin A for an immunity boost, and more cholesterol lowering fiber. All of the delectable spices, plus a bit of cacao, create the best aroma and provide your chili with oh my gosh this is vegan flavor and taste.

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