This is sort of an odd chili. In fact, I’m only calling it “chili” because it’s a stew with Mexican spices.
It may not be authentic, but it sure is delicious. Feel free to add more veggies to this or to twist the spicing- it was mostly a way to use up veggies I had on hand!
BUTTERNUT SQUASH CHILI
Makes roughly 7 bowls
INGREDIENTS:
1/2 cubed butternut squash
1/2 onion
10 cloves of garlic
1 can red kidney beans, black beans, or soybeans (or 400g beans not-from-a-can.)
2 cans diced tomatoes
1 cup broth, water, or tomato juice
1 tbsp chili powder
2 tsp cumin
2 bay leaves
1 tsp cinnamon
3 tbsp olive oil
1 tbps chipotle powder OR 2-3 dried chipotle peppers, broken up
1 tsp balsamic vinegar
1/4 cup sundried tomatoes
Cayenne pepper (optional)
Tabasco (optional)
Salt and pepper (to taste)
1. Combine cubed squash, onions, and garlic. Cook in olive oil until squash becomes slightly tender.
2. Add beans, broth, spices, and canned tomatoes.
3. QUICK METHOD: Cook until squash becomes soft and you can cut it with a fork, stirring often.
NOT-SO-QUICK METHOD: Bring to simmer for ten minutes, then turn heat to lowest setting, cover, and cook for up to two hours, stirring occasionally.
4. Top with shredded cheese.
CARNIVORES: I plopped some chicken in this for my husband, and he claims it went very well.
VEGANS: Skip the cheese and you’ll be fine.
FUCK YOUR CARB PROBLEMS: Rude! Also, serve over brown rice or with tortilla chips.
LOW CARB SUPERHEROES: Serve over cauli-rice, replace beans with soybeans or ground meat.
- Calories: 115.1
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 270.5 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 7.9 g
- Protein: 4.9 g
iamangryaboutgluten 