squash the competition chili

Name: Squash the Competition Chili
Prep time: 20 min
Cook time: 2 h
Yield: 6
Ingredients: 1 - acorn squash roasted and diced; 3 tablespoon(s) olive oil, extra virgin; 1 - white onions; 2 clove(s) garlic; 1 - green pepper; 2 pinch(es) sea salt; 1 pinch(es) pepper; 28 ounce(s) canned crushed tomatoes with basil; 16 ounce(s) water; 1 cup(s) canned or refrigerated hot salsa; 1/2 cup(s) cilantro, fresh; 2 can(s) black beans, canned; 1 /2 tablespoon(s) paprika, smoked; 1 tablespoon(s) cumin; 1 teaspoon(s) oregano, dried; 1 tablespoon(s) apple cider vinegar

(1 RATING)

27 Pinches 1 Photo

laura francis

Vancouver, WA

Updated on Jan 3, 2012

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.

Rate

Sweet squash, fresh salsa and black beans come together to make a hearty warm chili made for the best football party.

prep time 20 Min

cook time 2 Hr

method ---

yield 6 serving(s)

Ingredients

1 - acorn squash roasted and diced
3 tablespoons olive oil, extra virgin
1 - white onions
2 cloves garlic
1 - green pepper
2 pinches sea salt
1 pinch pepper
28 ounces canned crushed tomatoes with basil
16 ounces water
1 cup canned or refrigerated hot salsa
1/2 cup cilantro, fresh
2 cans black beans, canned
1 /2 tablespoon paprika, smoked
1 tablespoon cumin
1 teaspoon oregano, dried
1 tablespoon apple cider vinegar

How To Make squash the competition chili

Step 1

Preheat 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.

Step 2

In 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
Step 3

Reduce 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.
Step 4

The 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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