This Harvest Chili is a great comfort to me. I found it at Trader Joe’s in the Fall. It’s a seasonal offering so I’ve decided to attempt my own version. It seems that we are all in the same situation now, trying to make something out of whatever we have in the pantry. For this recipe, it doesn’t need to be exact. If you don’t have vegetable broth, use water. Use what you have to make a warm bowl of love for you and yours. Wishing you health, peace and love during these trying times.
Ingredients:
1 can Black Beans, rinsed and drained
1 Sweet Onion, diced
2 cans Diced Tomatoes
1 can Tomato Sauce
12 oz Trader Joe’s Pre Cut Butternut Squash
2 Sweet Potato, cubed
5 cloves Garlic
4 cups Vegetable Broth/Water
3 tbsp Chili Powder
1 tbsp Honey
Sea Salt & Pepper
In a 6 quart dutch oven, sauté onion, garlic, squash and potato over medium heat until slightly tender. Add tomato sauce, diced tomatoes, black beans, water/vegetable broth, chili powder and seasonings. Stir to combine. Lower the heat and simmer for 30-60 minutes, stirring occasionally. Stir in cooked lentils and continue to cook for additional 5 minutes. Serve piping hot with toast or crackers.
Don’t forget to add love, it makes all the difference!