Thursday, October 25, 2012

Butternut Squash Chili

As sad as I am to see the beautiful good weather go, that means the cold-weather cooking begins! I've been waiting for a week to make this chilli, but the weather kept being... nice. I did get to take a wonder afternoon picnic yesterday, with hummus and olive tapenade from the Chicago Diner cookbook, one of my favorite vegetarian restaurants, and soon becoming one of my favorite cook books. Unfortunately, the copyright declares re-posting (without written permission) of their recipes to be banned, so I'm not doing that. But if you're looking for a solid vegetarian cookbook with all sorts of time-tested restaurant recipes that require very few ingredients, this is the book for you. I'm even thinking of doing a food-blog challenge for all of you readers out there, with a series of 4-5 recipes and the first one to make and post about their experiences gets a mandolin and a copy of this book. : D More to come on that...

Back to food.... I loved this chili, truly one of the best I've ever had. It's so fresh while being so healthily-heavy and satisfying.

Butternut Squash Chili
adapted from Cookie and Katie
serves 4

2 Tbs. oil
1 onion, diced
2 red bell peppers, diced
1 small (< 1.5 lbs) butternut squash, peeled, 1/2" cubes
4 cloves garlic, minced
1 Tbs. chili powder
1 tsp. cumin, ground
1 jalapeno, seeded and minced
1 bay leaf
1/4 tsp. cinnamon, ground
14-oz. canned diced tomatoes, including liquid
2 cans black beans, drained and rinsed
2 cups vegetable broth
(optional) garnish: avocado, cheddar, tortilla, cilantro, sour cream, etc.

1. Add oil to stock pot over medium heat. Then add onion, peppers, squash, and garlic and sautee until onions are translucent (~5 minutes).
2. Turn heat to medium-low, and add chili powder, cumin, jalapeno, bay leaf, cinnamon, tomatoes, beans, and broth. Stir to combine, then cover and cook for 1 hour.
3. The butternut squash should be tender and the liquid should be reduced. Ladle into bowls, garnish, and serve. 

1 comment:

  1. This is the best vegetarian chili I have ever eaten. The avocado and cheese garnish really adds to the taste and texture as well. This dish was just as good (if not better) the next day. This also works well as a topping for tortilla chips as a nacho platter. Great for parties!