Acorn Squash Chili by Moon And Spoon And Yum

– 3 cups dried pinto beans, soaked for at least 3 H (600 grams)
– 1 tablespoon olive or coconut oil
– 4 garlic cloves, minced
– 1 acorn squash, peeled, seeds removed, cut into cubes (approx. 850 grams)
– 1 14.5 oz can fire roasted diced tomatoes (411 grams)
– 2 bay leaves
– 1 tablespoon cumin seeds
– 2 teaspoons garlic powder
– 1 teaspoon dried oregano leaves
– 1 teaspoon chili powder
– 8 cups vegetable broth or water (1900 mL)
– 1 tablespoon coconut sugar
– 1 tablespoon apple cider vinegar
– sea salt or pink salt, to taste

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min