Autumn Squash ChiliAutumn Squash Chili
Autumn Squash Chili
Autumn Squash Chili
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Recipe - ShopRite of Lacey Township
AutumnSquashChili.jpg
Autumn Squash Chili
Prep Time35 Minutes
Servings4
0
Ingredients
Juice of 1 Wholesome Organic Pantry Lemon
5 Wholesome Pantry Organic Garlic Cloves
1 Wholesome Pantry Organic Avocado
3 Wholesome Pantry Organic Bay Leaves
2 tsp Wholesome Organic Pantry Fresh Oregano
2 pounds squash - I like acorn or Kabocha ( or any squash on hand )
1 15 ounce can of red kidney beans
1 28 ounce can of diced tomatoes
Olive oil
Dash of salt
Directions

1. Preheat the oven to 425 F. Cut the squash into pieces (they don’t need to be small, but chunked enough to speed up cooking) and place on a sheet tray. Drizzle with olive oil and a heavy sprinkle of salt and put in the oven for 25 minutes, or until the squash has cooked through and begins to brown. When it comes out of the oven, scoop the squash away from the skin. Mash the squash - you can cut a third of the squash into cubes if you’d like a bit more texture but you don’t have to.

 

2. Add the mashed squash, Wholesome Pantry Organic Bay Leaves, Wholesome Pantry Organic Oregano, diced tomatoes and Wholesome Pantry Organic Lemon juice into a pot and put on medium high heat. Grate the Wholesome Pantry Organic Garlic into the soup and stir. Let it cook for 5 minutes and then add the kidney beans (including the liquid). Dice the Wholesome Pantry Organic Avocado and add on top. Serve hot.

 

35 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Juice of 1 Wholesome Organic Pantry Lemon
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.69
5 Wholesome Pantry Organic Garlic Cloves
Wholesome Pantry Organic Fresh Peeled Garlic, 6 count, 6 oz
Wholesome Pantry Organic Fresh Peeled Garlic, 6 count, 6 oz
$3.99$0.67/oz
1 Wholesome Pantry Organic Avocado
Organic Hass Avocado, 1 each
Organic Hass Avocado, 1 each
$1.99
3 Wholesome Pantry Organic Bay Leaves
Wholesome Pantry Organic Herbs Bay Leaves, 20 count
Wholesome Pantry Organic Herbs Bay Leaves, 20 count
$1.99$3.02/oz
2 tsp Wholesome Organic Pantry Fresh Oregano
Wholesome Pantry Organic Herbs Oregano, 0.66 oz
Wholesome Pantry Organic Herbs Oregano, 0.66 oz
$1.99$3.02/oz
2 pounds squash - I like acorn or Kabocha ( or any squash on hand )
Acorn Squash, 2 pound
Acorn Squash, 2 pound
$2.98 avg/ea$1.49/lb
1 15 ounce can of red kidney beans
Bowl & Basket Dark Red Kidney Beans, Habichuelas Coloradas, 15 oz
Bowl & Basket Dark Red Kidney Beans, Habichuelas Coloradas, 15 oz
$0.99$0.07/oz
1 28 ounce can of diced tomatoes
Bowl & Basket Diced Tomatoes, 28 oz
Bowl & Basket Diced Tomatoes, 28 oz
$1.79$0.06/oz
Olive oil
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$11.99$0.47/fl oz
Dash of salt
Badia Kosher Salt, 8 oz
Badia Kosher Salt, 8 oz
$3.29$0.41/oz

Directions

1. Preheat the oven to 425 F. Cut the squash into pieces (they don’t need to be small, but chunked enough to speed up cooking) and place on a sheet tray. Drizzle with olive oil and a heavy sprinkle of salt and put in the oven for 25 minutes, or until the squash has cooked through and begins to brown. When it comes out of the oven, scoop the squash away from the skin. Mash the squash - you can cut a third of the squash into cubes if you’d like a bit more texture but you don’t have to.

 

2. Add the mashed squash, Wholesome Pantry Organic Bay Leaves, Wholesome Pantry Organic Oregano, diced tomatoes and Wholesome Pantry Organic Lemon juice into a pot and put on medium high heat. Grate the Wholesome Pantry Organic Garlic into the soup and stir. Let it cook for 5 minutes and then add the kidney beans (including the liquid). Dice the Wholesome Pantry Organic Avocado and add on top. Serve hot.