VEGETABLE CHILI RECIPE

By Dr. Cindy Tanzar

Warm up your chilly evenings with this hearty and delicious Vegetable Chili. Packed with nutritious ingredients, including acorn squash and leafy greens, this dish is perfect for fall and winter nights. The subtle sweetness of the squash hides the vegetables, making it a great option for picky eaters, while the savory chicken sausage adds robust flavor.

Why You’ll Love This Chili Recipe

This versatile chili is not only nourishing but also customizable. You can adjust the spice levels to your preference and incorporate any seasonal vegetables you have on hand. Perfect for family dinners or meal prep, this recipe is sure to become a favorite!

Servings: Makes 6 servings

Ingredients

• 2 small to medium acorn squash, halved and seeds removed
• 4 tablespoons coconut or avocado oil, divided
• Pink Himalayan salt and black pepper, to taste
• 1 leek, cut in half and sliced 1/4″ thick (or 1 medium onion, chopped)
• 1 package sweet or hot Italian chicken sausage, casings removed
• 4 cups tightly packed, torn kale or spinach
• Crushed red pepper, to taste (optional)
• 2 tablespoons chopped walnuts

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
2. Prepare the Squash: To create a stable base, cut a very thin slice off the round bottom of each halved acorn squash. Grease each half with 1 tablespoon of oil, sprinkle with salt and pepper, and place the squash flesh side down on the prepared baking sheet.
3. Roast the Squash: Bake until the squash is golden and tender, about 35-45 minutes. Check by inserting a knife through the skin.
4. Cook the Sausage: While the squash is roasting, heat a skillet over medium-high heat and add 2 tablespoons of oil. Remove the casings from the sausage and crumble it into the skillet. Brown the sausage, breaking it into coarse pieces until fully cooked. Once done, transfer the sausage to a bowl, leaving the fat in the pan.
5. Sauté the Vegetables: In the same skillet, add your sliced leeks or chopped onion. Sauté until softened. If necessary, add a bit more oil. Next, add the kale (or spinach) along with the crushed red pepper, if using. Cook until the greens are tender, about 5-10 minutes. Return the cooked sausage to the skillet and mix well.
6. Stuff the Squash: Once the squash is roasted, remove it from the oven and place each half upright on a plate. Stuff each squash with 1/4 of the sausage mixture and sprinkle with 1/2 tablespoon of chopped walnuts on top.
7. Serve: Alternatively, you can scoop the flesh of the squash out onto a plate and serve the sausage mixture over it. Enjoy the warmth and comfort of this delicious dish!

Optional Serving Suggestion

• Simple Squash Preparation: Roast the acorn squash according to directions above and serve with a dollop of butter, sprinkled salt, and pepper for a quick and satisfying side dish.

This Vegetable Chili is not just a meal; it’s a celebration of flavors and nutrients! Perfect for cozy nights in, this recipe is sure to keep you warm and satisfied. Enjoy!