Vegan Butternut Squash Three Bean Chili

When I was working at Merck as a contractor may years ago, I came to like the Three Bean Butternut Squash Chili that they made in the cafeteria, which was vegetarian. If I knew what day the cafeteria was going to have it on the menu, I wouldn’t pack a lunch that day and have the chili. One day, I decided to start making it on my own and I decided that I was going to use meatless crumbles and three kinds of beans that I liked. At the time, I also like to dumped a lot of cheese in it, much to my younger brother’s delight (the more cheese the better). As of last summer, I modified the recipe to exclude the cheese and also, Gluten Free Veggie crumbles. Unfortunately, the two brands that I have used previously, Boca and Morning Star Farms, both contained Gluten. I discovered that the only brand that didn’t contain Gluten was Gardein, so I started using that. I also don’t miss the cheese either, not just because of my Dairy Allergy; the chili is less dense without the cheese and makes for easier cleanup because the melted cheese stuck to everything.