Acorn Squash Crockpot Chili
This fall has been tough. Moving, pregnancy exhaustion, toddler wrangling, and just daily life has worn me out and caused me to not enjoy fall the way I want to. As November begins, I’m realizing that I really only have about three more weeks of fall. I mean, once Thanksgiving is over it’s Christmas all day every day. I’m motivated to make the best of the next three weeks and get everything I can out of the last moments of fall.
One of my favorite things about fall is the tasty chili and soup, warm breads, and fall garden flavors that make me feel all warm and toasty inside. When I was given quite a few acorn squash from a friend’s garden, I knew just what to make with it – a tasty and filling acorn squash chili.
Ingredients
1 Diced Onion
7 Cloves of Garlic, Minced
1 Tsp Sugar
1 Tbsp Chili Powder
1 Tbsp Cumin
1 Tsp Cinnamon
2 Tsp Oregano
1 Pound Ground Turkey
3 Tbsp Tomato Paste
2 Green Bell Peppers, Seeded and Chopped
2 Cans Diced Tomatoes
2 Cups Chicken Broth
2 Cans Rinsed Black Beans
1 Acorn Squash, Peeled, Seeded, and Chopped into 1/2 Inch Cubes
Salt and Pepper to Taste
Instructions
1. Combine all ingredients in a crockpot
2. Cook on low for 8 hours
3. Serve and enjoy!
Your Turn:
What’s your favorite fall recipe?
Do you love your crockpot?
