Vegetarian Bean and Squash Chili

Sunday, you may remember that I spent a portion of the day putting up the fall decorations.

It was actually rather warm outside, and technically fall doesn’t begin until this weekend (the first FULL day of fall is Saturday, September 22).  Despite the non fall conditions, I was completely in the fall mood.

When I think of fall meals from growing up, I always think about my mom making  a large pot of chili on Halloween…and I was craving that chili.  I was also in meal prep mode, and I knew that making a large pot of chili would make for some great leftovers.

I didn’t use  my mom’s recipe, because I also wanted to do a little experimenting in the kitchen.  Boy, was I happy with the result.  This chili was flavorful, a little spicy, filling with just one bowl (for me…Brian had two 😉 ), and definitely a recipe that I will repeat again this season.

Vegetarian Bean and Squash Chili

Ingredients:

  • 1 small yellow onion
  • 1 small yellow squash
  • 1 tsp garlic powder
  • 1 1/2 tsp chili
  • salt and pepper to taste
  • 1 1/3 cup Morningstar Farms Meal Starters, thawed (optional)
  • 15 oz can tomato sauce
  • 2 10 oz cans diced tomatoes with green chilies
  • 2 15.5 oz cans of red kidney beans (drained and rinsed)
  • 15 oz can of black beans (drained and rinsed)
  • 14.5 oz can of diced tomatoes

Directions:

In a large pot over medium heat, place the chopped onion and squash in the pan.  Stir constantly to avoid the vegetables sticking to the bottom of the pan.  Once the vegetables begin to look slightly transparent, add the garlic powder, chili powder, salt, and pepper.  Add in the meal starters (can also make this recipe without the meal starters!) and stir until the veggies, spices, and meal starters are combined.  Next, add the tomato sauce, diced tomatoes with and without chilies, kidney beans, and black beans.  Stir until combined.  Place a lid over the top and allow the chili to come to a boil.  Turn the heat down to low and allow to simmer and cook for 45 minutes.

After 45 minutes of simmering, ENJOY!

**Brian topped his chili with cheese and ate it with crackers, I ate mine plain…both were delicious!

Nutrition when divided into 10 servings:  Calories–181.2  Fat–1.6g  Carbs–31.5g  Protein–11.9g

One of the great things about this pot of chili is all of the leftovers that it makes.  Here are some suggestions for what you can do with the leftovers.

  • Package up in freezable containers to reheat and eat at a later date when cooking may not be an option
  • Serve it over the top of baked sweet potato halves, sort of like chili cheese fries
  • Keep in the fridge for lunches throughout the week
  • Add as a topping option on a taco/Mexican dinner night

Do you have a favorite fall meal from growing up?

Comments

  1. I’m ready for chili too! It’s kind of warm out, but it’s rainy and dreary. Makes we want fall comfort food.

    I’d like to try this with TVP. And a grilled cheese. 😉

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