Big bowls of warm chili on cold days make for the best afternoons during the changing of the seasons. Instead of pairing chili with pasta or eating it with chips, I’ve roasted an entire spaghetti squash instead! A local farm I get my produce from had fresh spaghetti squash so I couldn’t pass it up. This dish is great for those trying to limit carbs or want something light on the stomach.
1 Tbsp. avocado oil
1 medium yellow onion, diced
3-4 garlic cloves, minced
1 pound chickpeas, cooked
1 cup cooked lentils
1 1/2 cups vegetable broth
2 Tbsp. tomato paste
1 cup tomato sauce
2 cups diced tomatoes
2 Tbsp. + 1 1/2 tsp. chili powder
1 Tbsp. + 2 tsp. ground cumin
1 Tbsp. cocoa powder
2 tsp. organic cane sugar, optional
1 1/2 tsp. Himalayan pink salt
1/2 tsp. ground black pepper
- In a pot on medium heat, add oil, onions, and sauté for 5 minutes or until translucent. Add garlic and cook until fragrant.
- Combine remaining ingredients and stir until well combined. Bring to a boil and reduce heat to low. Simmer, uncovered, for 20-25 minutes, stirring occasionally.
- Remove from heat and serve warm with cornbread, spaghetti, or your choice of sides.
Chef’s tip: The sugar helps to balance out the flavor and acidity of the tomatoes.