It’s the last week of October and the week of Halloween! I think that’s the perfect time for a warm, comforting chili recipe to warm you up on a Fall evening.
I have to admit, this is a recipe I created several weeks ago, knowing that I would be busy with marathon stuff this weekend and didn’t want to risk missing a week of #MMAZ action.
It also means that I’ve figured out how to take appetizing soup/chili photos since this creation…but it’s a little late to fix these now. I hope you’ll give this recipe a chance, even without good photos to accompany it.
Acorn Squash Lentil Chili
Keywords: slow-cooker entree soup/stew nut-free soy-free vegan vegetarian lentil squash fall winter
Ingredients (Serves 6-8)
- 30 ounces red kidney beans
- 30 ounces fire roasted tomatoes
- 1 sweet onion, diced
- 1 acorn squash, diced
- 1 cup dried French lentils
- 1 cup apple cider
- 2 jalapenos, diced
- 1 cup water
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon allspice
- 1` teaspoon cinnamon
- 2 teaspoons liquid smoke
- 3 teaspoons tobasco
Combine kidney beans through water in a slow cooker and stir to combine.
In a small bowl, combine paprika through tobasco and stir to form a paste. Add paste to slow cooker and stir to combine thoroughly.
Cook on high for 1 hour, or reduce heat to allow longer cooker throughout the day.
And in case you missed Friday’s announcement, make sure you check out the new MMAZ logos and the ingredients for November. Now get those thinking caps on for next week’s key ingredient: Miso!
Questions for you:
- What style of chili do you prefer – “meaty” or beany?
- Favorite type of squash?