I did my first big grocery shop since coming home from France yesterday!
I walked into Whole Foods and was greeted by this beautiful display. How did they know it was Fall Month?
This gorgeous display of squash proved to be inspiration for my dinner: Fall Harvest chili loaded with squash.
I made a little video when I came home to say hello in person!
Then I got to work.
I cubed the squash, rubbed them with coconut oil, chili powder and salt and baked them at 350F for around 45 minutes.
I gathered all of my chili making spices.
And whipped up one of the most delicious chilis I’ve had! The squash, pumpkin puree and spices worked together in perfect harmony and made my kitchen smell like a dream!
I also used up the seeds from the squash by roasting them with coconut oil, chili powder and salt! They were a wonderful pre-dinner snack!
This chili was so well rounded and filling, one bowl did the trick! But also because I had to save room for a pumpkin inspired dessert….recipe to come soon!
- One head + 2 cloves garlic
- 3 tbsp coconut oil
- 1 tsp olive oil
- Variety of squash (I used butternut, 2 kabocha and babby hubbard)
- One large can diced tomatoes
- One large can plum tomatoes
- 2 shallots
- 1 large kale leaf, chopped small
- Ground beef (replace with extra beans to make it vegan)
- 1 cup vegetable broth
- 1 can chickpeas
- 2 tbsp chili powder
- 2 tbsp cumin powder
- ½ tsp cinnamon
- ½ tsp ginger
- 1 tsp garlic powder
- dried chilis
- Roast squash and garlic for 30-45 minutes or until tender.
- Saute garlic, onion and kale, then add meat and cook until brown.
- Add 2 cans of tomatoes, broth + spices.
- Add chickpeas.
- Simmer for 45 minutes minimum to intensify flavour and add roasted squash last so they hold their form in broth.