Black Bean Acorn Squash Vegetarian Chili
3 Tablespoons Olive Oil
1 onion, chopped
1 red, orange or yellow bell pepper, chopped
1 Teaspoon ground cinnamon
1 heaping Tablespoon (or to taste) Chili Powder
1 acorn squash, peeled, large dice, seeds removed
2, 16 oz. cans black beans, drained and rinsed
2, 10 oz. cans diced tomatoes and green chilies
4 cups vegetable stock
Kosher salt to taste
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.
*Suggested accompaniments: cooked quinoa, cooked brown rice, Greek yogurt, sour cream, grated cheese, chopped cilantro, tortilla chips.
- Tags: Soup Stews & Sauces