squash the competition chili

★★★★★ 1 Review
lfrancis avatar
By laura francis
from Vancouver, WA

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.

★★★★★ 1 Review
serves 6
prep time 20 Min
cook time 2 Hr

Ingredients For squash the competition chili

  • 1
    acorn squash roasted and diced
  • 3 Tbsp
    olive oil, extra virgin
  • 1
    white onions
  • 2 clove
  • 1
    green pepper
  • 2 pinch
    sea salt
  • 1 pinch
  • 28 oz
    canned crushed tomatoes with basil
  • 16 oz
  • 1 c
    canned or refrigerated hot salsa
  • 1/2 c
    cilantro, fresh
  • 2 can
    black beans, canned
  • 1 /2 Tbsp
    paprika, smoked
  • 1 Tbsp
  • 1 tsp
    oregano, dried
  • 1 Tbsp
    apple cider vinegar

How To Make squash the competition chili

  • 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.
  • 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
  • 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.
  • 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.