Vegetarian Tomato-less Chili
- 2 yellow summer squash, chopped
- 2 acorn squash, sliced in half lengthwise and seeded
- 1 large onion, chopped
- 1 cubanelle pepper, chopped
- 1 orange bell pepper, chopped
- 1 small eggplant, sliced in half lengthwise
- 1 small can green chilies
- 15 oz. black beans, cooked
- 15 oz. hominy, cooked
- 3 cloves of garlic
- 4 tbsp olive oil
- 2 tbsp cumin, freshly ground
- 2 tbsp smoked paprika
- 3/4 tbsp cayenne pepper
- 1 tbsp oregano
- 1/4 cup cilantro, washed and minced
- salt and pepper to taste
- sour cream
- 1 cup water
- 1/4 cup apple cider vinegar
- 1 jalapeno, finely diced
How to make it:
- Preheat oven to 375°F.
- Coat the cut sides of the acorn squash and eggplant with a little olive oil and sprinkle with a little salt. Place on a baking sheet lined with parchment paper. Roast squash until it is cooked through. Roast eggplant until it is practically collapsing on itself. Remove from oven and allow to cool.
- In a large pot, heat 2 tbsp of olive oil over a medium flame with the cumin, paprika, and cayenne pepper. Add onion, cubanelle pepper, orange bell pepper, yellow squash, oregano, and garlic. Cook until tender, without burning the garlic.
- In a large bowl, scoop out eggplant from it’s skin and mash with a fork until it is a smooth paste. Do the same with one of the acorn squash. Stir in green chilies, black beans, hominy, and cilantro and add to the pot. Add 1 cup of water and simmer for 15 minutes.
- Peel the remaining acorn squash and cut into 1″ to 1.5″ cubes. Gently fold cubes into the pot, trying not to break them up. Add some hot sauce if you like as well. Taste for salt and pepper.
- In a small sauce pan, bring water and apple cider vinegar to a boil.
- Add finely diced jalapeno (as well as radish, carrot or even potato if you would like), cover, and turn off the heat.
- Remove from the water after five minutes and you will have the perfect little jalapeno pickle to put atop some rich sour cream. Serve hot.