A COZY MEAL!
great chili, haven’t used Kabocha squash before, but I love all chili recipes, green, red, beef, chicken, pork, or veg like this, so thank you!
~ Sabrina
– In a slow cooker (or a Dutch oven or other large pot), heat the olive oil over medium-low heat. Add the onions, garlic, and squash and season with soy sauce. Cook. – Add the cumin, oregano, paprika, and cayenne pepper and stir to coat the squash and give the spices a chance to become fragrant.
– Stir in the beans, diced tomatoes, vegetable stock, celery, sugar, tomato paste, and Worcestershire sauce. Increase the heat to high, bring to a boil, and then lower the heat to a simmer. The longer the chili cooks, the better it tastes. Cover and cook for at least an hour, stirring occasionally.
– Use an immersion blender to blend some (not all) of the chili for a thicker texture. – Serve with the toppings of your choice and a side of cornbread, if desired.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...