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  • Marta17/10/2018 - 6:55 am

    Oh my I needed this recipe <3ReplyCancel

  • Andrea Montpetit17/10/2018 - 8:17 am

    When you say “add the Quinoa”, do we cook the Quinoa first or just add the quinoa uncooked? :) Can’t wait to make this!ReplyCancel

    • Laura17/10/2018 - 8:52 am

      Hi Andrea!
      You add the quinoa in its raw state. It cooks as the chili cooks :)

  • Ariel17/10/2018 - 10:39 am

    Beautiful! Squash, quinoa and pinto beans are staples around here so I am def giving this one a go.ReplyCancel

  • Stephanie17/10/2018 - 11:37 am

    Do you have a recipe for the cornbread too?ReplyCancel

    • Laura17/10/2018 - 11:44 am

      Hi Stephanie,
      I used the recipe from the Love & Lemons blog, which I link to in the post.

  • Sarah | Well and Full17/10/2018 - 11:44 am

    I love the sound of all the flavors that you used here. I have to admit that I’ve been too timid to try cacao in my chili yet but I realize I need to rectify this immediately!! ;)ReplyCancel

  • Natalie Lynn Fladager17/10/2018 - 12:58 pm

    This looks marvelous! Any chance I could make it in a slow cooker?ReplyCancel

    • Laura17/10/2018 - 1:12 pm

      Hi Natalie,
      I think you could. I would put all of the ingredients in at once, give everything a stir, and then you can either cook the chili on high for 3-4 hours or on low for 6-8 hours.

      • Natalie Lynn Fladager17/10/2018 - 1:40 pm

        Thank you so much Laura!ReplyCancel

  • valere18/10/2018 - 7:32 am

    Looks delicious. Can I use canned beans?ReplyCancel

    • Laura18/10/2018 - 9:15 am

      Hi Valere,
      Yes you definitely can! You’ll need one 15-ounce can each of pinto and black beans. Just drain and rinse them before you start the recipe.

  • Katie18/10/2018 - 11:06 am

    Looking forward to making this…all my favorite flavors in one pot. Perfect chili to fight the chilly fall nights. ;) Is the recipe for those perfect looking corn muffins featured in the picture available?ReplyCancel

    • Laura20/10/2018 - 5:03 pm

      The corn muffins are from the Love & Lemons site and I’ve linked to them in the blog post and the recipe notes.ReplyCancel

  • Cassie Thuvan Tran18/10/2018 - 11:29 am

    Chili is one of my favorite fall and winter dishes! I seriously love packing mine with heaps and heaps of beans. This is giving me some serious recipe inspiration–it’s packed with nutrient-dense ingredients like beans, squash, and quinoa. I love it!ReplyCancel

  • McKenzie18/10/2018 - 3:00 pm

    Yum! Making this asap, and want to pair it with a fall-y dessert. I can’t find the brownie recipe, though. Am I missing it??ReplyCancel

  • […] Smoky squash chili with quinoa, pinto and black beans (The First Mess) […]ReplyCancel

  • dana21/10/2018 - 7:38 pm

    I wanna dive face first into that pot. Bravo, friend!ReplyCancel

  • Audrey21/10/2018 - 9:29 pm

    This was amazing! Easy to make, super tasty, and perfect for the weather. Thank you!ReplyCancel

  • Anne24/10/2018 - 8:32 pm

    This is my new favorite chili! I just loved this! I found out too late that I was out of adobo sauce, so I added a teaspoon of smoked paprika to compensate. I think it would have been even better with the adobo, but it was delicious even with my variation. Will make this again many times!ReplyCancel

  • Kim H.26/10/2018 - 7:22 pm

    The not-so-great news: I made this as stated and I just didn’t love it. The flavor was lacking despite the delicious ingredients. The GREAT news: while reading this post, I clicked on the link for Buffalo Chickpea Chili, which led me to the link for the Buffalo Cauliflower Salad with Tahini Ranch. I just made the salad for dinner — MIND-BLOWING. Laura, I so appreciate the efforts you put in to create these recipes and I adore your real commentary, so I hope I didn’t dent your feelings about the squash chili. Your website is my #1 (as is your cookbook). Thank you for a delicious dinner!ReplyCancel

  • Ariane27/10/2018 - 10:57 pm

    Made this tonight for a Halloween dinner. Amazing! We really liked it. The depth of the flavors abd the richness really brought this chilly to another level. My only comment is to taste the Adobo sauce before adding it in. I was cooking for a large group including kids and this turned out a bit too spicy for the little ones. If you are spice sensitive or cooking for others, the spiciness can vary from brand to brand and tasting along the way would be wize. Thank you for another great recipe!!ReplyCancel

THICK AND CREAMY MUSHROOM GRAVY WITH SHALLOTS & HERBS (vegan, starch-free, make-ahead friendly) - The First Messpin it!THICK AND CREAMY MUSHROOM GRAVY WITH SHALLOTS & HERBS (vegan, starch-free, make-ahead friendly) - The First Messpin it!View full post »

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  • Judy Bertelsen26/09/2018 - 4:38 am

    What are the “headnotes” you refer to? I don’t find them anywhere. Please be clear; this is very frustrating!ReplyCancel

    • Laura26/09/2018 - 7:28 am

      If you scroll to the bottom of any of my blog posts (where the recipe is always located), you will find several notes underneath the recipe title with tips on preparation, substitutions etc. These are the recipe headnotes. For this recipe, the note that details how to make ahead and reheat the gravy is the third one from the top. I hope that this helps.

  • Jenn Sunega26/09/2018 - 9:43 am

    100% getting made next weekend for thanksgiving!ReplyCancel

  • Diana Lopes26/09/2018 - 2:46 pm

    I never knew why people stopped making gravy themselves, it’s so delicious when made just right.ReplyCancel

  • Sasha26/09/2018 - 8:10 pm

    Ahhh Laura! This mushroom gravy has got me salivating! We don’t even celebrate thanksgiving in Australia, but I am so tempted to give this recipe a go! Nothing beats mashed potato + gravyReplyCancel

  • Abbey30/09/2018 - 11:26 pm

    Could you thicken the gravy with blended cauliflower instead of potatoes if watching carbohydrates?ReplyCancel

    • Laura02/10/2018 - 10:56 am

      Hi Abbey,
      I don’t think that the gravy would properly thicken if you used cauliflower instead since cauliflower doesn’t really contain natural starches. Might be best to go a more traditional arrowroot-thickened route. There’s lots of recipes for mushroom gravy in that particular style online. I also have one that is thickened with arrowroot in my cookbook!

  • Lisa is Planted36501/10/2018 - 6:15 pm

    This looks beautiful. Your photography is stunning! I’m going to try this one.ReplyCancel

  • H.02/10/2018 - 10:56 pm

    I just made this, and it was incredible! Honestly the best gravy I’ve ever had. I was out of fresh garlic, so had to sub powdered garlic, used chickpea miso instead of yellow, subbed dried mushrooms (soaked for 30 mins) for a portion of the mushrooms, and only had chicken broth on hand, but it turned out absolutely great! The cashews and potato were the perfect thickening agents, and I ended up adding the liquid that the mushrooms soaked in, which gave it a great flavor. Thanks for the ingenuous recipe; loved the layers of all the flavors.ReplyCancel

  • Carrie04/10/2018 - 11:25 pm

    This will be my new Christmas gravy! Thank you. This recipe is delicious. A note, I didn’t thicken with a potato or cashews as I didn’t have them on hand and it was still gorgeous: dark in color and rich in flavor :)ReplyCancel

  • Lauren08/10/2018 - 1:58 pm

    I loved this gravy. The only change I made was adding a little bit of chopped rosemary in with the herbs. I served it over mashed sweet potato and roasted brussel sprouts. So delicious and comforting, thank you for the excellent recipe, as usual!ReplyCancel

  • Turiya13/10/2018 - 8:07 pm

    Looks so good!! Just wondering if it would freeze well?ReplyCancel

    • Laura16/10/2018 - 2:50 pm

      Hi Turiya! Generally I find that texture of mushrooms suffers after freezing and reheating. I wouldn’t recommend it!

  • Juliana28/10/2018 - 2:55 pm

    This was awesome! I am not even vegetarian just an omnivore trying to eat less meat and try new things. Delicious and really easy recipe. I had mine on top of polenta.ReplyCancel

  • Marinda06/11/2018 - 8:14 am

    This is a delicious gravy. Thank you very much for the recipe. We made this tonight as part of dinner for our family, served it on rice. This will be saved as a favourite! We didn’t have tamari so we used one teaspoon of marmite. It works well!ReplyCancel

  • Monique Spina08/11/2018 - 3:28 pm

    Have you tried freezing this gravy in small containers? I’m all about meal prep/
    planning and freezing so we can eat real food that I really just have to heat up when we crawl home from work after 7PM:)ReplyCancel

    • Laura08/11/2018 - 8:20 pm

      I honestly haven’t so can’t report back with authority. I think it would be fine as long as you reheat the gravy with a splash of vegetable stock or water, because with the potatoes it will thicken up considerably. If you try it, let us know how it works out for you.

  • […] in the fridge. Stuffing, casseroles, and bakes are 95% done and just in need of total warming. Gravy is made ahead and staying piping hot on the stove… aaand there’s a boatload of snacks and drinks in the […]ReplyCancel


This post is supported by Thrive Market.


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  • Diana19/09/2018 - 9:53 am

    I am very interested, but do they ship to Canada? I went to their website FAQ’s and there it says they do not currently ship to Canadian addresses. The tacos look fantastic regardless!ReplyCancel

    • Laura19/09/2018 - 9:59 am

      Hi Diana! Thanks for this. Thrive’s service is unfortunately not available in Canada yet. I think they made an exception for me given the partnership and the fact that most of my audience is American. Of course I will update here if they do change their shipping policy.

  • Julia Mueller19/09/2018 - 10:48 am

    These tacos are so beautiful! I’ve never made homemade tortillas and you’re inspiring me to do so..there’s nothing like a meal that is prepared completely from scratch. Love me some Thrive! They have such amazing products at an awesome price. xxReplyCancel

  • Rachel19/09/2018 - 1:12 pm

    Hi Laura,

    These look absolutely delicious! Looking forward to trying.

    I love that some of what you ordered came in glass and cans (although here in Montreal glass is not currently recycled at the municipal level), but there is still an awful lot of other single-use packaging involved in this meal.

    Does Thrive Market have any policies regarding their packaging? I realize that as you wrote, for some people who cannot access healthy and fresh foods in their neighbourhoods that this delivery service provides better access. However, I’m concerned that for those living in areas with access to bulk stores or fresh food markets that companies like Thrive Market will contribute to unnecessary waste.

    Thank you for your thoughts!ReplyCancel

  • Claire19/09/2018 - 8:01 pm

    Its really too bad they dont ship to Canada. Please do give them feedback…maybe they will find away! I’d sign up immediately.
    Wonderful recipes. Thank you.ReplyCancel

  • The Modern Proper19/09/2018 - 8:12 pm

    These look great. And I really need to get onto the homemade tortilla train. Tortillas at the store are pretty much a joke!ReplyCancel

  • Sarah Britton25/09/2018 - 12:55 pm

    These looks so delicious Laura. You’ve inspired me to buy a tortilla press ;) I gotta do it!

    xo, Sarah BReplyCancel

    • Laura25/09/2018 - 2:24 pm

      Get ready for the best tortillas everrrrrrrr, girl :D
      xo LReplyCancel

  • Erin Jenkins28/09/2018 - 12:10 pm

    I tried this with corn tortillas. I have never enjoyed corn tortillas before trying this recipe. I used walnuts and I have to say that i LOVED this recipe. It was so flavorful that I will eat these ALL the time now.

    I made carrot slaw instead (im on low fodmap diet) and it was delicious.
    Thank you so much for creating such insanely yummy food for us. I tout your blog all day long.ReplyCancel

  • Lisa is Planted36501/10/2018 - 6:17 pm

    Ohhhh … the cassava flour tortillas look delicious!ReplyCancel

  • meliodas19/10/2018 - 10:12 am

    this looks greatReplyCancel

  • […] 2. Loaded Lentil Salad from Hummusapien 3. Chai Spiced Quick Bread from Feasting on Fruit 4. Sweet Potato Pecan Tacos from The First Mess 5. Pecan Pie Smoothie from Rabbit and Wolves 6. Deviled Potato […]ReplyCancel


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  • Sasha12/09/2018 - 8:50 pm

    Oh this dip looks heavenly! Need to make!ReplyCancel

  • Dina13/09/2018 - 4:25 am

    I love and appreciate your blog and recipes so I hope you take this critical comment as one that comes from a good place. This recipe is unmistakably a variation on baba ganoush. Baba ganoush is a Levantine dish with a long history. We often make a Palestinian version at home. I think it is important to recognise the origin of foods and dishes because then you recognise the cultures they come from (rather than possibly implying that this was something invented in Portland). Of course we borrow from other cultures all the time in our cooking and that is completely appropriate and delicious, but to take without acknowledgement feels problematic.ReplyCancel

    • Laura13/09/2018 - 7:57 am

      Hello Dina,

      Thank you for this comment and for your perspective. I do agree that it’s important to acknowledge food’s origins and the role that it plays within culture. I certainly wasn’t trying to suggest that eggplant-based dips were invented in Portland. I can re-word some of this in hopes of acknowledging this possible miscommunication. In turn, I will ask that you consider the following: If I use or suggest that this dip is in the style of baba ganoush, I am setting the stage for comments and emails telling me that my recipe is not authentic/possibly appropriated in some way, which is totally fair! I’m not afraid of critical comments in general, and honestly mentioning baba ganoush in the actual title had crossed my mind with this post. But with the addition of yogurt and walnuts, the fact that my eggplant was not cooked on coals/open flame, the absence of olive oil in the dip itself, and just with my overall recipe ratios in mind, I was hesitant to go there for fear of offending someone by making too broad of a generalization in terms of a particular cuisine. I will fix some of the copy here in a way that feels appropriate to me, but just wanted you to know that my words are always chosen carefully and that I never seek to lay claim to cuisine that has clear and storied cultural origins. Hoping we can meet halfway.

      Thanks again,

      • Marsh13/09/2018 - 2:03 pm

        Well said, Laura, and I totally agree with your “solution”, although I never thought you were making inappropriate claims in the first place. Let’s face it, virtually every single thing we make in our kitchens was already done before by someone, somewhere! But interestingly, I’ve seen a number of blogs just recently in which some commenter feels the need to chastise the author for not giving credit to some past culture or whatever (one blogger got blasted for not giving credit for whoever invented tacos– yes, tacos!). You get blasted if you post an original version of something, such as baba ganoush (stealing!), and you also get blasted if you post a variation of an original (bastardization!). The only time I find fault with a blogger is when they use a direct copy of someone else’s recipe and don’t give credit to that person, but I’ve never seen any of the more professional blogs, such as yours, do that.

        On a happier note, this dip looks fabulous! As do your photos, especially the one showing the full tray. Going to try it when I host my next bookclub meeting– I think they’ll love it (as will I!)

        Keep up the good work, Laura. Love your blog :-)ReplyCancel

      • Hilary16/09/2018 - 6:04 pm

        What a great and thoughtful response, and respectful communication. Seriously love it and I’m making this dip tonight I’ll let you know how it is!ReplyCancel

    • Liadh16/09/2018 - 11:35 am

      I was think the exact same thing, reading this recipe. It really adds to a recipe to speak of the rich roots from which it came.ReplyCancel

  • Jean13/09/2018 - 7:40 am

    Your video attempts may not have been successful but your photos here more than make up for it…just stunning!ReplyCancel

  • Aleisha13/09/2018 - 9:41 pm

    This looks so delicious! Is Anita’s coconut yogurt available in Canada? If not, can you recommend another brand that is?ReplyCancel

    • Laura14/09/2018 - 5:18 am

      Hi Aleisha! Unfortunately Anita’s is not available yet. Best thing you can get here would be Yoso’s unsweetened coconut yogurt.

  • The Modern Proper14/09/2018 - 7:46 pm

    This sounds really good and deep, full of a range of flavor. I need to cook with more eggplant!ReplyCancel

  • Ahu17/09/2018 - 8:30 am

    Made this in the weekend with your roasted carrot and harissa chickpea dip! They were both yummy! thanks :)ReplyCancel

  • Ruby17/09/2018 - 8:50 am

    I am a huge fan of eggplant in almost every form and this dip is no exception! It looks so creamy and full of amazing flavor. I cannot wait to try it out! Have an amazing time in Montreal (it’s one of my favorite cities in the world!)ReplyCancel

  • Cassie Autumn Tran27/09/2018 - 8:11 pm

    Makes me think of my classic favorite eggplant dip–babaganoush! It’s wonderful with pita bread and raw vegetables!ReplyCancel

  • Alexander01/10/2018 - 1:29 pm

    Laura;.Thank you for the great recipe. I hope to improve my standing with my family as someone who does not always just burn water. I look forward to the seeing their smiles. The primary reason for my note to you Laura, and to the other ladies in the conversation part of your recipe is to express the pleasure I felt in reading the civility and care with which the collective thoughts and considerations were presented. The absence of “ego and self importance” really complimented your great recipe and pictures. Now I will have a tasty and novel dish for my beautiful eggplants and feel good about my blessings in this little experience. thank you for adding character of note to the quality of the recipe.ReplyCancel

  • tanit13/10/2018 - 1:11 pm

    Just made this (minus the walnuts) and it’s DELICIOUSSSS! argh. Thanks so much for sharing the recipe!!! :-)ReplyCancel


This post is sponsored by Muskoka Brewery.

HARVEST CORN CHOWDER WITH BEER & WHITE BEANS - The First Messpin it!View full post »

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  • Lacey29/08/2018 - 11:07 am

    I love that when you do sponsored work, it is always so clearly something you genuinely support – like local beer!! The chowder looks so good, will have to try with one of my local pnw brews and a jalapeno from our garden :) cheers!ReplyCancel

    • Laura29/08/2018 - 12:07 pm

      Thanks Lacey! You guys have sooo many great beers to choose from out there. Enjoy! :)

  • Elizabeth29/08/2018 - 1:26 pm

    Add this recipe to the list of reasons I cannot wait fir the temps to cool down! I’ve tried to wing a recipe like this before, but I know it will be better coming from you. Your recipes never let me down and always surprise me with their little extra somethin’. Thank you for the work you do!ReplyCancel

    • Laura29/08/2018 - 3:12 pm

      Hope that you give it a try and love it! Also patiently waiting for the humidity to go down over here :)

  • Angie30/08/2018 - 12:30 am

    So I hate the texture of beans… I know- ridiculous. BUT can you suggest a hack? Can I blend them? Leave them out? What do I do about the beans??? Cuz the rest looks delicious!!!ReplyCancel

    • Laura30/08/2018 - 7:20 am

      Hi Angie! It’s not ridiculous at all. We’ve all got our things! I would suggest leaving the beans out entirely, reducing the amount of stock by about 1/2 a cup, and definitely check out my tip for blending soaked cashews into the chowder to make it creamy. The beans kind of help “cream it up” so you’ll need a little extra help in that department. Let me know how it all works out if you try it with these tips!

  • Nicole30/08/2018 - 6:13 am

    Would a gluten free beer work? I don’t drink beer at all so I don’t know the difference between a GF beer and regular beer LOL, but the recipe looks delicious so I’d like to try it.ReplyCancel

    • Laura30/08/2018 - 7:22 am

      A GF beer would definitely work! Just make sure that it’s a GF beer that you actually LIKE the taste of. We’re just using the beer to sort of deglaze the vegetables and add a little flavour complexity to the soup. If you can’t find a GF beer that you like the taste of, you could go with more vegetable stock or even a hearty splash of white wine. Hope this is helpful!

  • Mary30/08/2018 - 9:24 am

    Thanks for sharing another delicious recipe and your pictures look beautiful! This post makes me nostalgic for summer produce in Ontario…My husband is from Toronto and it’s always my favorite time to visit his family who is spread out across Ontario.ReplyCancel

  • The Modern Proper30/08/2018 - 5:10 pm

    I love that you are so honest that you don’t make ahead and freeze meals. I don’t prefer this either! But thinking about eating this chowder in the dead of winter definitely sounds just perfect. I may need to follow suit.ReplyCancel

  • Judith30/08/2018 - 9:56 pm

    Made this tonight and subbed out fresh baby lima beans for the white beans as they are in season here in Virginia. This was amazingly good. I’ll be making a double batch to freeze. Thanks for the great recipe.ReplyCancel

    • Laura31/08/2018 - 9:54 am

      Oh this would be perfect with lima beans! So glad that you enjoyed it.

  • Anne01/09/2018 - 7:27 pm

    This is marvelous! Thanks for sharing the recipe. I used jalapeños and a local beer (Karbach Hoppadillo, if there are any Houstonians reading). A definite do over.ReplyCancel

  • Lily08/09/2018 - 10:50 pm

    The soup was awesome. Made exactly as directed (except with a West Coast beer), and it was perfect. Nice and light with a great blend of spicy, sweet, and tart. Brava!ReplyCancel

  • […] Harvest Corn Chowder With Beer and White Beans […]ReplyCancel