Acorn Squash Chili by Moon And Spoon And Yum

dried pinto beans, olive or coconut oil, garlic, acorn squash, fire roasted tomatoes, bay leaf, cumin seeds, garlic powder, dried oregano, chili powder, vegetable broth or water, coconut sugar, apple cider vinegar, sea salt or pink salt

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

– 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

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