Sunday, May 24, 2015

Butternut Squash Chili

1.5 cup butternut squash, cubed (you can buy it pre-cut or frozen if you like)
2 T olive oil
2 t cumin
1 T chili powder
1/2 t cocoa powder
1 t salt
1 chopped sweet onion (or 1/2 chopped regular yellow onion)
2 or more cloves garlic thinly sliced
1 red bell pepper chopped (or 1 c frozen chopped red or tricolor peppers)
1 or 2 cans black beans
14 oz diced fire roasted tomatoes (or regular diced canned tomatoes, or 1.5 c chopped fresh tomatoes)
1 c cooked brown rice, optional
a few pickled jalapeno peppers, chopped, plus a couple t vinegar from the jar, optional
handful cilantro, optional
avocado for topping, optional
crumbled tortilla chips for topping, optional
sriracha sauce, optional
roasted cherry tomatoes (leave out the basil) for topping, optional

Heat olive oil. Add squash and sautee a few minutes until browned. Add spices and stir a few seconds until fragrant. Add salt, onion and garlic and sautee until onion is translucent, a few minutes. Add peppers and sautee until soft. Add black beans, tomatoes, and optional jalapenos. Stir over medium heat about fifteen minutes or until the squash is tender. Serve with toppings.

Janet Fish, Chili Peppers, 2005

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