Black Bean Chili with Acorn Squash and Toasted Pepitas
Acrorn squash and toasted pepitas share the spotlight in this delicious black bean chili recipe.
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Ingredients
- 1 tablespoon olive oil
- 1 acorn squash, peeled and diced
- 1 small onion, diced
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 cans (14.5 ounces each) fire-roasted tomatoes
- 1 tablespoon Simply Organic® Chili Powder
- 1 teaspoon Simply Organic® Cumin
- 1/2 teaspoon Simply Organic® Chipotle Powder
- 1/4 teaspoon Simply Organic® Crushed Red Pepper
- 1/4 teaspoon Simply Organic® Black Pepper
- Toasted pepitas, for topping
- Sliced green onion, for topping
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