Rainy Day Veggie Chili

I love rainy days - if only because I tend to be productive inside the house. Today was my food shopping day, and since I've been home, I've only stopped cooking to write this up!  


For dinner tonight, we're having Rainy Day Veggie Chili which is just the following ingredients cooked stovetop on simmer:  
4 cloves of garlic 
1 onion 
1 half butternut squash, peeled and seeded 
1 pkg firm tofu, drained and cubed 
2 (15 oz) cans no-salt-added kidney beans 
2 (15 oz) cans no-salt-added pinto beans 
2 (15 oz) cans no-salt-added cannellini beans 
2 (15 oz) cans no-salt-added diced tomatoes 
1 12oz bottle of beer  
2T adobo seasoning 
2T chili powder 
1T unsweetened cocoa powder 
1-2t cinnamon 
<1T agave nectar  


Cook garlic and onion with a little bit of olive oil in a dutch oven for about 5 minutes 
Add diced butternut squash, cook 3-5 minutes 
Add cubed tofu, then add half of each adobo and chili seasoning - mix together 
Add beans, tomatoes, beer and remaining ingredients 
Mix together and simmer until it reaches desired consistency, or until you can't wait any longer!