three bean chipotle chili with summer squash + cheddar

We slow-cook kidney beans, pinto beans and black beans (made from dried beans that have been soak for 24 hours, then stewed with kombu to enhance minerality and digestibility) to create the perfectly smokey flavors (cumin, chili, chipotle) you expect in an expressive bowl of chili. This sits on a bed of spaghetti squash to sop up all the flavor, and then is topped with a mountain of shredded sharp cheddar as well as a bouquet of fresh herbs and micro greens.

*If you'd like this vegan, please let us know in the notes.

Ingredients: kidney beans, black beans, shallot, garlic, zucchini, yellow squash, chipotle in adobo, fire roasted tomatoes, lime, jalapeño, homemade vegetable broth (carrots, celery, onions, garlic, mushroom, parsnips, water), cumin, coriander, ceylon cinnamon, chili powder, chipotle powder, 4some (Sicilian sea salt, black pepper, garlic granules, onion granules), Sicilian extra virgin olive oil, cheddar cheese, cilantro