Recipes : Vegetarian Chili over Spaghetti Squash

Ingredients:

• About 3/4 cups dry black beans
• About 3/4 cups dry red kidney beans
• About 3/4 cups dry pinto beans
• 2 and ½ cups of your favorite broth/stock (I used thanksgiving turkey stock)
• 15oz can of pumpkin (no one will EVER know)
• 2 – 15oz cans of diced tomatoes with chilies
• 1 – 15oz can of diced tomatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• Sweet onion diced chopped
• 2 peppers (1 green 1 red) chopped
• 1 medium zucchini chopped
• 15oz can of sweet corn
• Non-stick cooking spray
• 1 medium Spaghetti Squash (about 2lbs)

Rinse beans in a large pot over high heat with enough water to cover them. (I do not want the night to enjoy it). Bring to a boil, simmer for 10 minutes. Turn off the heat and leave the room for about 45 minutes.

Preheat oven to 450 degrees, the beans, drain and return to pot.

Broth, pumpkin, diced tomatoes (use 2 cans and a little pepper, if you just want it sweet), and herbs. Bring to a boil and lower to a boil.

When cooking, line a baking sheet with aluminum foil with nonstick cooking spray sprayed high. Pour the can, and throw the grain of corn on one side of the plate and other vegetables. Sprinkle with salt, pepper, chili powder and cumin. Roast for about 25 minutes in the preheated oven.

Add the roasted vegetables for cooking beans. Cover and several hours. As with beans, cook for about 6 hours minimum. If you use the time to cook beans in cans will be significantly reduced.

When almost ready to serve, to pierce the skin of the spaghetti squash several times with a fork and pop in the microwave for about 12 minutes. Cool and cut in half, seeds and pick up pieces of meat.

Each about 3 / 4 of a cup of pumpkin in a bowl and drizzle with chili! YUM! Now that is a big pot of chili, I guess, at least 10 servings. As you can see there is a great lunch! And that was after eating a bowl!

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