Slow Cooker Teff Chili with delicata squash
Cocoa powder and spices including sweet smoked paprika make this chili rich and the lime juice brings in a burst of brightness. The Delicata squash provides a sweet undertone and heartiness and the squash seeds give an unexpected toasty flavor and crunchy texture.
Author: Lauren Chandler Cooks; Photos by Dana Halferty
Recipe type: Entree, Side Dish
Serves: 6-8 servings
- 2 tablespoons extra virgin olive oil
- 1 medium yellow or sweet onion, diced
- 1 large carrot, diced
- 1 medium red, yellow, or orange bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- ½ cup Maskal Teff brown or ivory grain
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1½ teaspoons dried oregano
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans fire roasted or regular crushed or diced tomatoes, with juices
- 3 cups low sodium vegetable broth
- 1 medium delicata squash, seeded and diced, seeds reserved (see Roasted Squash Seeds below)
- 1 (14.5 ounce) can pinto beans, drained and rinsed
- 1 (14.5 ounce) can black beans, drained and rinsed
- 1½ cups frozen corn kernels
- 1 lime, halved
- ½ cup loosely packed chopped cilantro
Topping suggestions: Diced avocado, sour cream, shredded cheddar or jack cheese, pickled jalapeños.
- Heat the oil in a large skillet over medium-high heat. Add the onion, carrot, peppers, and a generous pinch of salt and cook, stirring frequently, until the onions are translucent and start to brown, around 6-7 minutes. Lower the heat to medium and stir in the garlic, teff, cocoa powder, and spices, including the salt and pepper. Once thoroughly mixed, turn off the heat and transfer to the slow cooker.
- Add the tomatoes, broth, squash, and beans to the slow cooker and stir to combine. Cook on high for 4-5 hours or on low for 7-8 hours, stirring well every hour or so, until the squash is cooked through.
- Turn off the heat or switch to the warm setting, then mix in the corn, juice from half of the lime, and half of the cilantro, reserving the other half for garnish. Cut up the remaining lime half into wedges to serve on the side of each bowl. Top each portion with a pinch of squash seeds.
- Keeps in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.
Roasted Squash Seeds:
- Preheat the oven to 350 degrees Fahrenheit. Remove the strings from the seeds and discard. Toss the seeds with a pinch of salt and a teaspoon of olive oil on a baking sheet then spread them out in an even layer. Cook for around 8 minutes until golden brown and crispy.