I love to economize, but sometimes even I can acknowledge that I take things too far. And in retrospect seriously regret my decision.
Take our latest grocery store trip as an example. The store is either a bus or cab ride away and we were lucky enough to catch a ride there with a security guard for our development since he was heading that way.
Loaded with probably the equivalent of 50 pounds worth of food I thought we should try to take the bus back. The bus stop wasn’t directly in front of the store, and took us about 5-10 minutes to walk to in the sweltering Malaysian heat.
As my fingers started to lose circulation thanks to the plastic bags digging into my skin and my sunglass were slipping off my face thanks to my sweat that was pushing them down, I realized we should have just taken a cab from the beginning.
When we finally stopped at the bus stop, we both decided we should just hail one now. Naturally there wasn’t one in sight, until just a second before the bus pulled up. So since the bus was already there, might as well just take it and save a few dollars right?
Well we hadn’t really fractured in the small hill we would have to climb to get from the bus stop to the condo. Major oversight.
In the end we saved ourselves $3.50 and arrived exhausted. Definitely not the right decision.
So what’s this vegan chili with squash got to do with anything? Well after my glass of wine to bring myself back to life after the grueling shopping trip I made this with my newly fully stocked fridge and pantry.
Just a handful of ingredients needed and this delicious meal is waiting for you.
Trust me, you won’t even miss the meat.
- 1 tablespoon oil
- 1 onion, chopped
- 6 cloves garlic, minced
- ¼-1/2 acorn squash cut into thin rectangles or cubes
- 1 can diced tomatoes
- 1 can kidney beans, rinses and drained
- 1 teaspoon crushed red pepper flakes (or to taste)
- salt, to taste
- ½ - 1 cup water (if needed)
- Heat oil over medium heat in a pan. Add onion and cook for a couple minutes. Add squash and continue to cook, stirring frequently for 10-15 minutes.
- Leave a small open spot in the pan and add the garlic, cooking it for 1-2 minutes until just aromatic on its own, before mixing with the squash onion mix. Add salt and red pepper flakes.
- Add diced tomatoes (with juice) and continue to cook, until squash is cooked through. Add water if the mixture becomes too dry.
- Add kidney beans and continue to cook for a few more minutes.
- Serve over quinoa.