FEATURED RECIPE - SLOW COOKER BUTTERNUT SQUASH, CHICKPEA, AND HARISSA CHILI - REALSIMPLE.COM
(PHOTO PROVIDED VIA REALSIMPLE.COM)
Chili is a long sort after food that can be eaten to warm you up during those cold winter months or just have during a beautiful summer cook out. At least that's how I think about chili. I usually look at chili as a meat filled delight that is spicy and flavorful. REALSIMPLE.COM has provided us here at Feast & Fandom with a great vegetarian alternative that not only looks delicious but is also sure to please the palate. Head over to REALSIMPLE.COM to learn more about this great dish.
Hands-On Time: 20 Mins
Total Time: 8 hours, 20 min
Yield: Serves 6 (serving size: about 1¾ cups)
1 large (3¾ lb.) butternut squash, peeled, seeded, and cut into 1 ½-in. pieces (about 8 cups)
1 medium-size (10 oz.) yellow onion, chopped (about 1½ cups)
2 (15-oz.) cans chickpeas (garbanzo beans), drained and rinsed
1 (15-oz.) can diced tomatoes, drained
1½ cups vegetable broth
⅓ cup harissa
½ teaspoon black pepper
½ teaspoon smoked paprika
2¾ teaspoons kosher salt, divided
1½ tablespoons sherry vinegar
⅓ cup raw pumpkin seed kernels (pepitas)
½ teaspoon olive oil
3 ounces feta cheese, crumbled (about ⅓ cup)
Garnishes: labneh or plain Greek yogurt, chopped fresh cilantro leaves
Combine squash, onion, chickpeas, tomatoes, broth, harissa, pepper, paprika, and 2½ teaspoons of the salt in a 6-quart slow cooker. Cover and cook on LOW until squash is tender, about 8 hours. Stir in vinegar. Pour 1½ cups of chili into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid to prevent splatters. Process until smooth, about 30 seconds. Add mixture back to unblended chili; stir to combine. Turn off slow cooker; cover to keep warm.
Preheat oven to 350°F. Spread pepitas evenly on a baking sheet, and cook in preheated oven until toasted, about 6 minutes. Remove from oven; toss together in a bowl with oil and remaining ¼ teaspoon salt.
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