Vegetarian Fall Chili

If you want a spin on chili to fill your mouth with fall flavors then try this recipe

Ingredients

1/2 Red Onion, diced

3 Garlic Cloves, minced

3 Poblano Peppers, diced

15oz Black Beans + liquid

15oz Red Kidney Beans + liquid

1 small Honeynut Squash (or butternut), diced

1+2 tbsp Cumin

1-2 tbsp Cinnamon

1 Bay Leaf

A couple turns of Nutmeg Mill

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Directions

1. In a Dutch Oven, drizzle some olive oil over medium heat. Saute red onion until lightly translucent, then add Poblano Peppers and garlic. Saute for 3 min. Add squash, saute for 5min, stirring frequently.

2. Add the cans of beans plus 1/4 can of water and Bay Leaf. Season with salt and pepper, stir then cover and bring to a Boil. Once boiling Add cumin, cinnamon and nutmeg ( start off using a tbsp each, then add more later). Stir then cover and lower heat to a simmer for 1 hour.

3. Uncover, the chili should have thickened. Stir up any bits from the bottom and adjust seasoning to your taste. If you want the chili thicker just simmer uncovered until desired consistency.