Recipe #1 of 2 featured in my Minimalist Halloween Series video.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
1 acorn squash (or half a butternut squash)
2 medium sweet potatoes
1/2 medium green bell pepper
1/2 medium red bell pepper
1/2 small onion
5 to 6 garlic cloves
1 to 2 tbsp. of avocado or extra virgin olive oil
1 1/2 cup veggie crumbles (optional)
4 cups unsalted veggie stock
1 15 oz. can of black beans
1 15 oz. can of red kidney beans
1/2 cup diced green chiles (I used canned)
3 1/2 cup or 1 28 oz can crushed tomatoes
Chili Spices: 1 tbsp. cumin, 2 1/2 tsp. chili powder, 1 tsp. paprika, 1 tsp. oregano
salt & pepper to taste (I used 1/2 tsp. each)
vegan shredded cheese (optional)
vegan cheese for topping (optional)
Peel the acorn squash by cutting the skin off with a knife on one side and using that side to prop the acorn up so you can safely peel the rest of the skin off. Then chop the flesh into 1 inch cubes.
Chop the sweet potatoes into 1 inch cubes.
Peel and dice the onions. Then dice the bell pepper halves.
Peel and mince the garlic
Preheat a big stock pot or dutch oven on a stove top at medium high heat for a couple minutes before adding in the oil.
Add in the veggie crumbles to cook for a few minutes.
Mix in all the prepped vegetables and cook for about 5 minutes.
Add in the veggie stock, both kinds of beans, the green chiles, the crushed tomatoes, and the spices and mix all the ingredients together.
On high heat, bring the mixture to a boil before lowering the temperature to medium heat to let simmer for 25 minutes.
Serve in a bowl and top with vegan cheese if desired.
Written recipe #2 - Ghoulish Eyeball Cornbread Muffins (Vegan)
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