This seasonal chili will be great to help keep people warm across the country! It’s a pretty quick soup to make, with a few fun ingredients in there. Squash is full of antioxidants and is also considered to have anti-inflammatory properties. Enjoy this veggie filled warmth!
SQUASH CHILI
Serves: 6 people
ingredients
1 Tbsp grapeseed oil
2 large organic onions, diced
6 garlic cloves, minced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp ground cinnamon
1 Tbsp dried oregano
1/8 tsp ground chipotle pepper, or to taste
3, 16 oz cans organic fire roasted tomatoes
2 Tbsp apple cider vinegar
2 Tbsp cocoa powder
1 Tbsp agave nectar
1 Tbsp worchestershire sauce (optional)
2 Tbsp tamari
2 Tbsp natural peanut butter
3 cups chicken or veggie broth or as needed
1 1/2 cups cooked black beans (or 1 15 oz can)
1 1/2 cups cooked navy beans ( or 1 15 oz can)
Sea salt and freshly ground pepper to taste
4 cups cubed cooked buttercup or butternut squash*
directions
1. In a large stockpot or dutch oven, heat the oil over medium heat. Add the onions, and sauté until softened, about 6-7 minutes.
2. Add the garlic, chili powder, cumin, cinnamon, oregano, chipotle powder, and cook for a minute until fragrant, then add the tomatoes, apple cider vinegar, cocoa powder, agave nectar, worchestershire sauce, tamari, peanut butter, broth, and bring to a boil. Simmer until flavors have blended, stirring often, about 20 minutes.
3. Add cooked beans, squash, and sea salt and pepper to taste, and continue to cook until heated through.
4. Serve hot.
* Preheat oven to 475 degrees. Line a baking sheet with foil, and spray with non-stick spray. Cut 1 large buttercup squash in half from top to bottom, and remove seeds. Place cut side down on baking sheet, and roast for about 25-30 minutes until tender. Remove from oven and let cool until cool enough to handle, then remove skin and cut into cubes.
“If you are always trying to be normal you will never know how amazing you can be.” -Maya Angelou
Be Well ~Meg @REJOOVwithMeg
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