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
Instructions
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!
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Questions for you:
- What style of chili do you prefer – “meaty” or beany?
- Favorite type of squash?
{ 9 comments… read them below or add one }
oh i had it all wrong, i thought today was miso. duh. brain fog.
lindsay recently posted..Sunday Stew
YUM! This reminds me a bit of a cross between a Sweet Potato Lentil Chili I have made..and a Harvest Tempeh Chili (with squash and apples) I’ve made.
Yours LOOKS 100% more appealing than either. Props for the photos.
WONDERFUL TO SEE YOU THIS WEEKEND!!! I am so happy I came up to spend time celebrating your amazingness. :)
Sarah @ The Smart Kitchen recently posted..Carrot Lentil Curry
I love lentils! If only my belly did too… sigh. haha
Tiff @ Love Sweat and Beers recently posted..Fall Fun
I love all the flavors in this! No lentils for me until next week, but I’m going to be all over this. Perfect for the cold weather we are suddenly getting.
I want to know your secrets to taking good soup.brown food recipes!!!
Laura @ Sprint 2 the Table recently posted..5 To Go + Healthy BBQ Sauce
YUM! Another recipe to add to my “must make” list. I love the ingredients on this one!
And I found my recipe for “M”- I’m so excited about it (just need to go buy some miso!)
Lauren @ Oatmeal after Spinning recently posted..A Marathon Weekend!
Looks awesome. I’ve used kabocha and butternut squashes in chili with black beans before so I know this has to be fantastic
Heather (Where’s the Beach) recently posted..Soaring Wings Half Marathon Recap
I love acorn and butternut squash! I think I can eat everything in this other than the liquid smoke! I’m so going to try it! YUM!!
Brittany @ Delights and Delectables recently posted..MIMM #22 Wedding Time
this looks amazing – I love the flavors you have going on here.
…and I like ALL the chili. :)
Kristina recently posted..spooky cookie haunted house [protein cookie recipe]
Hi there – how much water do you add to the kidney beans at the beginning? And are they dried (soaked) or canned?
Petra recently posted..The off-season?