When you’re feeling chilly, there’s nothing like a piping hot bowl of chili to warm you from the inside out. Use the flavors of fall to enhance this meatless version to create a hearty meal you’ll love to cozy up with.
While beans typically take center stage in vegan chili recipes, they share the spotlight for this one with sweet acorn squash. Enjoy the irresistible heat from a variety of peppers and fire-roasted tomatoes. Add some extra texture by topping the contents of your bowl with pepitas (pumpkin seeds), crushed crackers and dairy-free cheese shreds.
1 Tbsp. olive oil
1 acorn squash (uncooked), peeled & diced
1 small onion, diced
2 cans (15 oz.) black beans, drained & rinsed
1 cup vegetable broth
2 Tbsp. tomato paste
2 cans (14 oz.) fire-roasted tomatoes
1 Tbsp. Simply Organic® Chili Powder
1 tsp. Simply Organic® Cumin Seed Ground
1/2 tsp. Simply Organic® Chipotle Pepper
1/4 tsp. Simply Organic® Crushed Red Pepper
1/4 tsp. Simply Organic® Black Pepper Medium Grind
Toasted pepitas, for topping
- In large pot, heat olive oil over medium-high heat. Add acorn squash and onion. Sauté for about 5 minutes, until soft. Add black beans, vegetable broth, tomato paste and fire-roasted tomatoes. Let mixture come to a low boil.
- In small bowl, combine spices. Add to chili pot.
- Reduce heat and simmer for about 30 minutes.
- Top with toasted pepitas and serve.