Wednesday, January 19, 2022
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Acorn Squash Farm Share Chili


Acorn Squash Farm Share Chili

Acorn Squash Farm Share Chili | TeaspoonofSpice.com

Week #26 into my CSA farm share (shout to Lancaster Contemporary Farm Coop!) and also you begin to run out of concepts. Whereas I used to be excited for the primary squash of the season – a cute gold acorn squash, the limitless peppers and onions have been throwing me for a loop (regardless that I do know I’ll be pining for them by subsequent month.) I’ve made pumpkin chili earlier than so I figured why not an acorn squash farmshare chili together with these peppers and onions.

I routinely roast my bell and scorching peppers – it’s an additional step however so price it for the depth of taste they provide. And since I’m not tremendous assured in my knife abilities (a.ok.a. hacking away at a thick skinned gourd), I opted to easily lower the squash in half, plop it in a greased baking pan and roast for 45 minutes. In hindsight, I ought to have scooped out the seeds earlier than roasting (after which roasted them on their very own like pumpkin seeds.) For the chili, I scooped out the squash flesh and since it was tremendous comfortable, it just about “melted” into the chili. Whereas I’m not likely one for sneaking veggies into recipes, this can be a GREAT option to get some further vitamins like fiber, Vitamin C, potassium, Vitamin A, magnesium right into a dish – particularly for many who don’t assume they like squash!

Acorn Squash Farm Share Chili | TeaspoonofSpice.com

That is a brilliant versatile chili – I used pinto beans however you could possibly use any form you want; kidney, black, cannellini and even chick peas. Subsequent time, I’d love so as to add in some lean floor turkey or turkey sausage. And you could possibly additionally throw in nearly any veggie out of your fall farmshare or farmer’s market journey. Subsequent time, I’ll even attempt beets.

Acorn Squash Farm Share Chili | TeaspoonofSpice.com

Print

Elements


Scale

  • 1 medium acorn squash
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 massive bell pepper, seeded, skinned and roasted
  • 1 small jalapeno pepper, seeded, skinned and roasted
  • 1 (28 ounce) can of no-salt added diced tomatoes
  • 2 (15 ounce) cans low sodium pinto beans, drained and rinsed
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons cumin
  • Plain Greek yogurt
  • Shredded cheese
  • Contemporary cilantro

Directions

  1. Lower squash in half and scoop out seeds. Place lower sided down in a greased baking pan and roast for about 45 minutes (till comfortable) at 350 levels F. Take away from oven and let cool quarter-hour. Take away comfortable flesh and mash in bowl. Put aside.
  2. In a big stockpot, warmth oil over medium warmth. Sauté onion for five minutes. Add garlic and sauté one other minute.
  3. Chop up roasted peppers and add to pot. Sauté one other minute.
  4. Add squash, tomatoes, beans, chili powder and cumin. Stir nicely and canopy; cook dinner on medium-low warmth for about half-hour.
  5. Serve with dollop of plan Greek yogurt, shredded cheese and recent cilantro.

Notes

Let chili sit in fridge in a single day for the flavors to meld collectively. It tastes even higher as leftovers!

For plenty of chili inspiration, try Cooking Gentle’s Prime Rated Chili Recipes (Now I’m itching to make the White Turkey Chili.)

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