This chili is easy to make with a roasted acorn squash or butternut squash from a can. It's a great recipe to make the day before because letting the flavors marry over night makes for a more flavorful chili.
1Preheat oven to 400 degrees- Split acorn squash in half, scrape seeds and cook until soft. Scoop out flesh and dice into cubes (This can be done ahead of time) Or substituted with one can butternut squash.
2In a large pot add 3 Tbsp of olive oil, heat pot on medium heat. Dice onion and add to pot. Sweat onions until translucent. Mince garlic, and chop green pepper and add to pot. Season with salt and pepper and cook for about 5 minutes or until pepper has softened. Add crushed tomatoes, water, salsa and chopped cilantro and drained black beans and add to pot. Allow to cook for at least
3Reduce heat to low and add roasted acorn squash, smoked paprika, cumin, oregano and apple cider vinegar. Cover pot and allow to cook on low for a minimum of 1 hour.
4The longer this chili sits the better it tastes, so don’t be afraid to cook this the day before and reheat it the day of your football party. Garnish with tortia chips, sharp chedder cheese, or a dollop of plain yogurt or sour cream.