Vegetarian Chili with Acorn Squash

Ottawa Athletic Club Recipe of the Week

February 27th, 2019

This chili’s flavours meld together for a delicious taste and is guaranteed to warm you from the inside-out during those cooler winter days.

See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.

 Cook Time: 35 Mins       Prep Time: 5 Mins      Total Time: 40 Mins

INGREDIENTS

  • 2 preferably organic acorn squashes cubed (Keep the skin on its organic and peel it off if it’s not organic)
  • 1 or 2 teaspoon ground chili pepper (choose paprika for less heat)
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 tsp cinnamon
  • 3 tbsp Extra Virgin olive oil
  • 1 large red onion chopped
  • 2 red organic peppers (check clean fifty guide in resources)
  • 2 celery sticks
  • 3 cloves of garlic
  • 1 bunch of fresh cilantro
  • 2 BPA free cans beans of choice, chickpeas, black beans, kidney beans
  • 2 BPA free cans diced organic tomatoes
  • 1/2 cup water or organic vegetable broth

INSTRUCTIONS

  1. Cut acorn into cubes.
  2. Peel and roughly chop the onion.
  3. Peel and mince your garlic.
  4. Halve, deseed and roughly chop the peppers.
  5. Cut up the celery sticks into half inch pieces
  6. Heat 3 tbsp of extra virgin olive oil in a large pan over a medium-high heat, add the garlic and onions and cook for a couple of minutes then add chili or paprika, cumin, cinnamon, and coriander and cook for another 5 minutes
  7. Drain and add the beans, the diced tomatoes with liquid and the vegetable broth and bring to a boil, then reduce to medium-low, add the acorn squash and cook for 25 to 30 minutes.
  8. Delicious served with grass-fed sour cream, Grated grass fed cheddar, a side of basmati brown or white rice or Non-gmo and a few Organic tortilla chips.

 

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