Vegan Chili Stuffed Acorn Squash

Some more comfort food for y’all in this chili weather. Get it? Chili! Haha. Alright, alright, I know. My jokes are terrible, but at least my food is tasty! Right?

ANYWAY, when I was a kid, my mom made the BEST chili. I know, I talk about my mom a lot. She was an amazing cook and is the person who got me interested in cooking. Before I was vegan I would prepare a lot of her recipes like jambalaya, chili mac, cabbage and noodles, and more. Since going vegan I’ve missed her food, so I have veganized a lot of it. My chili is no exception.

This simple and super easy chili recipe is a serious crowd pleaser. All you need to do for this killer recipe is toss everything but the squash in the crock pot before you head to work, or before you get busy with the kids, and 50 min before dinner time, pop the squash in the oven. And presto! A yummy meal the whole family will love.

Materials

Crockpot

Cutting board

Knives

Strainer

Ingredients

2 acorn squashes

Chili

1 cup dried black beans

1/2 cup dried lentils

1/2 cup dried chickpeas

1 15oz can crushed tomatoes

1 small yellow onion

1 Serrano chili, seeded and minced

4 cloves garlic, minced

1 small carrot, diced

1 rib celery, diced

1 small bell pepper, diced

1 cup chopped kale

1/2 cup frozen corn

1 tbsp chopped cilantro

1 tbsp cumin

1 tbsp smoked paprika

1 tsp turmeric

1 tsp black pepper

2 tsp lime juice

Vegetable broth

1 tbsp salt, plus more to taste

Toppings

Vegan cheese

Cilantro

Sliced cherry tomatoes

Green onions

Plain, unsweetened vegan yogurt (optional)

Instruction

Measure out your legumes and place in a strainer. Rinse thoroughly and place in your crock pot. Mix in all the veggies, EXCEPT THE KALE, spices, and tomato sauce then fill the crock pot the rest of the way with the vegetable broth. Cover and cook on low for 8 hours.

Preheat over to 400° F.

Wash the acorn squash then slice them lengthwise (from stem to end) and remove all seeds. Drizzle or brush with olive oik and place face down on a baking sheet. Bake on the middle rack for 50-60 minutes, or until soft.

While the squash is baking, chop the kale and place it i the crock pot. Prepare all other toppings.

Fill each squash with chili then cover with toppings. Enjoy hot!

Tips

To avoid having to wait an hour for your squash to cook, try cooking it the night before and warm it up in the oven before you plan to serve it.

Conclusion

This is one of my favorite cold weather meals! My partner loved it so much, he didn’t even realize it was 100% vegan, and was downright shocked when he found out. He claims that he won’t go vegan, but he sure isn’t complaining when I feed him all my yummy vegan dishes.

Thanks for reading another recipe by The Vegan Mom. Don’t forget to follow me on Instagram and tag @theveganmom1 in your posts!

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