It’s the time of the season for all the cozy meals to enjoy while staying inside a little more than usual. This nutritious chili is an absolute favorite on a rainy or cold day. The best part is the flavorful roasted acorn squash in it. Save this recipe to make soon. You’ll love it!
Ingredients:
1 1/2 cups of low sodium vegetable broth
3 tbsp of chili powder
Dash of salt and pepper
1 tsp of celery seed seasoning
2 tbsp of hot sauce
1 acorn squash
1 cup of orzo
1/2 cup of cooked corn off the cob
1 can of unsalted pinto beans
1/4 cup of diced onion
3 tbsp of minced garlic
2-3 drizzles of olive oil
1/2 jar of low sodium tomato sauce
1/2 cup of chopped tomatoes
1-2 tbsp of tomato paste
2 tbsp of coconut sugar
2-3 tbsp of apple cider vinegar
1/4 cup of nutritional yeast
1/4 cup of pickled diced jalapeño
Instructions:
Preheat oven to 400 degrees and roast acorn squash for 45 mins-1 hour. Once complete, let cool, remove seeds, and dice up the inside and set aside
Follow instructions on box to cook orzo when complete, drain water, and set aside to cool.
Next, in a large pot, add diced onion, garlic, and olive oil. Sauté for 3-4 minutes.
Next, add your broth, tomato sauce, tomato paste, vinegar, sugar, and olive oil.
Next, add your beans, rice, squash, jalepeno, nutritional yeast
Cook on low heat and let simmer for 10-15 minutes (Optional to add 1/2 cup of water if too thick)
Add some chili to a bowl and top with dairy free feta, chopped parsley, and a hot sauce drizzle.
Tip! Extra delicious paired with garlic bread to dip in.