Hope y’all had an awesome Halloween! We sure did! We had some friends over for a light dinner. I made this Pumpkin Soup and this Pomegranate Cashew Arugula Salad with Balsamic Dressing and homemade Mac and Cheese. With our bellies full we were ready to hit the neighborhood for some serious trick or treating! The kids ended up lots of treats and the parents enjoyed some wine and good conversation. It was a great night!
Onto the chili! Last month I declared it chili month at Kim’s Healthy Eats. Whelp the month flew by and I still had 2 more chili recipes to share. So chili month continues into November for a bit, then I will move onto the holidays… Yikes!
So here it is my recipe for Black Bean Chili with Acorn Squash. If you are unsure about acorn squash simply replace with butternut squash, you won’t be sorry! The toasted pepitas are optional, but I like the crunch they add to the chili. I totally cheated and bought the pepitas already roasted.
- 1 acorn squash, peeled and diced
- 1 small onion, diced
- 2 15 ounce cans black beans, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 14 ounce cans fire roasted tomatoes
- 1/4 teaspoon Simply Organic black pepper
- 1 tablespoon Simply Organic chili powder
- 1 teaspoon Simply Organic cumin
- 1/4 teaspoon Simply Organic crushed red pepper
- 1/2 teaspoon Simply Organic chipotle pepper
- Roasted Peptias for topping
- In a large pot heat 1 tablespoon of oil over medium high heat. Add acorn squash and onion. Saute for about 5 minutes. Add black beans, vegetable broth, tomato paste, and fire roasted tomatoes.
- In a small bowl add black pepper, chili powder, cumin, crushed red pepper, and chipotle pepper and mix. Add spices to chili pot.
- Reduce heat and simmer for about 30 minutes.
- Top with pepitas.