Black Bean Acorn Squash Vegetarian Chili Posted by Brittany Pitschman on November 08, 2016 star Black Bean Acorn Squash Vegetarian Chili Rated 3 stars by 1 users Share on Twitter Share on Facebook Share on Pinterest Category Soups, Stews & Sauces Author: Sheila Reese Cookware Items Used In This Recipe:4 Quart Stock Pot Slow Cooker Base Ingredients 3 Tablespoons Olive Oil1 onion, chopped1 red, orange or yellow bell pepper, chopped1 Teaspoon ground cinnamon1 heaping Tablespoon (or to taste) Chili Powder1 acorn squash, peeled, large dice, seeds removed2, 16 oz. cans black beans, drained and rinsed2, 10 oz. cans diced tomatoes and green chilies4 cups vegetable stockKosher salt to taste Directions Place your 4 Quart Stock Pot on stove burner.Add oil, heat to medium-low and add diced onions and diced peppers.Add 1 teaspoon of kosher salt to onion pepper mixture.Add ground cinnamon and chili powder and stir into onion and pepper mixture. This helps “bloom” spices.Continue to sauté until onions and peppers are tender, about five minutes.Add acorn squash, black beans, tomatoes, and stock.Increase heat to medium and bring to simmer.Cover stock pot and place on Slow Cooker Base.Cook on setting 3 for 2 hours or cook on setting 1 ½ for 5-8 hours.Enjoy! Recipe Note *Suggested accompaniments: cooked quinoa, cooked brown rice, Greek yogurt, sour cream, grated cheese, chopped cilantro, tortilla chips. Tags: Soup Stews & Sauces ← Older Post Newer Post →
