Originally From
Golden Acorn Squash Chili
4 - 6
cook: 6 min
- 2 1/2 cups peeled, cubed golden acorn squash
- 30 oz canned dark red kidney beans, drained
- 15 oz canned diced tomatoes (with juice)
- 10 oz diced tomatoes with green chile (like Ro-tel)
- 3 cloves garlic, diced
- 2 chipotle chiles in adobe, chopped
- 1 onion, chopped
- 2 teaspoons mesquite liquid smoke
- 2 teaspoons hot sauce (I used Garlic Hoganero)
- 1 teaspoon smoked paprika
- 1 teaspoon ground chipotle
- 1 teaspoon ground jalapeno
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
Squash
