Saturday, November 1, 2008

Is it chili or is it stew?



I think it's more of a stew but tastes like chili. I don't think it has enough beans for it be chili but whatever, I love the fall colors and it tasted very nice. I had an acorn squash that I didn't know what to do with besides baking and stuffing and I wanted to use it in a dish that would last a few days. I decided to make a chili with it and this was the tasty end result that I served on top of rice.

Acorn Squash Chili-Stew

2 TB olive oil
1 small onion, chopped
1 clove garlic, minced
1 acorn squash, peeled (this was a little time consuming) and diced into cubes
1 14oz. can stewed tomatoes
1 8oz. can tomato sauce
1 cup water
1 TB chili powder
1/2 tsp cumin
2 TB agave syrup or 1 tsp sugar
1 zucchini, peeled and diced
1 14oz. can black beans, drained and rinsed
1 tsp mellow miso paste (I like to flavor everything with miso!)
salt and pepper to taste

1. Heat oil in a pot on medium high. Saute onions and garlic until they are soft.
2. Add acorn squash and saute for a few minutes then add tomatoes, tomato sauce, water, chili powder, cumin and agave. Bring to a boil and then lower heat and cover and let simmer for 20 minutes or until squash is tender.
3. Add beans and zucchini and continue to cook until zucchini is tender but not mushy. Add miso paste and stir to dissolve it in the sauce. Season with salt and pepper if desired. Serve hot over rice or mashed potatoes.

Edited to add: I had leftovers the next day like so: Cook 8 oz. of macaroni. Add 1/2 cup of the chili, 2 tsp vegenaise and a squeeze of lime juice and toss together.

2 comments:

theveganfoodie said...

This stew looks really good! I love the colors!

aTxVegn said...

I can't wait to make chili with squash and black beans. As soon as it gets a little cooler....