Vegan Acorn Squash Chili

ORIGINAL RECIPE LINK

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Ingredients

• 1 acorn squash
  
• 1 chopped onion
  
• 1 bell pepper, seeded and coarsely chopped
  
• 2 cloves garlic, minced
  
• 1 jalapeño pepper, seeded and minced
  
• 1 Tbsp dried oregano
  
• 1 bay leaf
  
• 2 Tbsp chili powder
  
• 1 Tbsp cumin
  
• salt & peper to taste
  
• 2 15-oz can diced tomatoes
  
• 3 cups vegetable broth
  
• 1 15-oz can black beans, rinsed and drained
  
• 1 15-oz can white kidney beans, rinsed and drained
  
• 1 15-oz can red kidney beans, rinsed and drained
  
• ½ cup uncooked whole wheat couscous
  
• avocado as toppings
  

Cooking Steps

1. preheat the oven to 400 degrees 
2. Scoop the seeds and stringy pulp out of the squash cavities and discard. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork.
3. Add vegetable broth to stockpot
4. Add onion, peppers, garlic and sauté (5 mins)
5. Add herbs and spices, stir to coat vegetables
6. Add tomatoes, broth, and beans, bring to a boil
7. Reduce heat to medium, simmer, uncovered, 10 minutes
8. Add couscous and simmer, uncovered, 5-7 minutes