Black Bean & Acorn Squash Chili

A spicy vegetarian fall chili. The acorn squash could be replaced by another squash or perhaps sweet potatoes, but lower cook time if using potatoes or you might get mush.

• Ready In: 3 hrs 20 mins
• Serves: 8

Ingredients

• 1  large yellow onion, chopped
• 3  garlic cloves, minced
• 1  tablespoon olive oil
• 1  teaspoon sugar
• 1 (14 1/2ounce) can black beans, drained
• 1 (14 1/2ounce) can pinto beans, drained
• 1 (16 ounce) can crushed tomatoes
• 1 (16 ounce) can diced tomatoes
• 1  teaspoon salt
• 1  teaspoon  dried chipotle powder
• 1  teaspoon cumin
• 1  teaspoon paprika
• 2  acorn squash, peeled and chopped into 1 inch pieces
• 1⁄2 cup sour cream

Directions

1. Saute onion and garlic in olive oil until browned. Add in the sugar. Saute for another minute or so.
2. Dump in the rest of the ingredients and simmer on low for at least three hours.
3. Serve piping hot and garnish with a dollop of sour cream.