So, New York has finally decided that it’s winter – and I’m probably one of the few people who is actually happy about it! What can I say, I really love my seasons. And I love winter sports. Can’t wait for ski trip!
Anyways, I was looking through our cupboard the other day, and discovered this:
My roommate has a crock pot – the ultimate lazy girl’s kitchen tool! Can you guess what I made?
Chili!! But not just any chili – vegan chili with kabocha! Easily the best idea I’ve had in a long time.
This dish is hearty and warming, and packs a nutritional punch. Makes for a great winter appetizer or meal.
1 can tomatoes - I used TJ's organic fire roasted with green chills
1 can black beans, drained and rinsed
1/2 medium kabocha squash, washed, de-seeded, cubed
1 cup vegetable broth*
1 bell pepper, chopped
Toss all ingredients into the crock pot, cook on low for 5-8 hours.
If you want it to thicken, leave the lid uncovered for about an hour - it will lose about 1/4 cup of liquid per hour. Add extra broth if you cook longer.
Top with your favorite chili garnish - cheese, yogurt, daiya, scallions, sour cream - you name it! I served mine with some delicious goat yogurt.
*I used 1 c water and 2 vegetable bouillon cubes.
**I don't typically measure my spices, I do it to taste. I probably used about 1/4 tsp each, but do note that the flavors intensify as they cook. Also, please feel free to add onion, I choose not to because my stomach can't tolerate it.