Acorn Squash Chili

Name: Acorn Squash Chili
Ingredients: 3 cups dried pinto beans (soaked for at least 3 hours (600 grams)); 1 tablespoon olive or coconut oil; 4 garlic cloves (minced); 1 acorn squash (peeled, seeds removed, cut into cubes (approx. 850 grams)); 1 14.5 oz can fire roasted diced tomatoes (411 grams); 2 bay leaves; 1 tablespoon cumin seeds; 2 teaspoons garlic powder; 1 teaspoon dried oregano leaves; 1 teaspoon chili powder; 8 cups vegetable broth or water (1900 mL); 1 tablespoon coconut sugar; 1 tablespoon apple cider vinegar; sea salt or pink salt (to taste)

"This super easy, healthy and delicious vegetarian chili recipe is packed with acorn squash, pinto beans and the perfect blend of spices! Instant Pot + Stovetop...."

INGREDIENTS

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3 cups dried pinto beans (soaked for at least 3 hours (600 grams))

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1 tablespoon olive or coconut oil

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4 garlic cloves (minced)

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1 acorn squash (peeled, seeds removed, cut into cubes (approx. 850 grams))

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1 14.5 oz can fire roasted diced tomatoes (411 grams)

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2 bay leaves

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1 tablespoon cumin seeds

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2 teaspoons garlic powder

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1 teaspoon dried oregano leaves

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1 teaspoon chili powder

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8 cups vegetable broth or water (1900 mL)

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1 tablespoon coconut sugar

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1 tablespoon apple cider vinegar

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sea salt or pink salt (to taste)

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