November 8, 2016
This chili is the best. It's vegetarian/vegan friendly, gluten-free AND it has incredible flavor. If you love butternut squash as much as I do, then say hello to your new favorite chili!
Butternut Squash Chili (adapted from Green Chef)
1 (15-ounce) can organic black beans, strained and rinsed well
1 1/2 teaspoons garlic, minced
3/4 cup roasted red peppers, diced
3/4 cup crushed tomatoes with preferred seasonings (cumin, garlic, oregano, chili powder... whatever you like!)
3 1/4 tablespoons sour cream (optional)
1 Tablespoon cilantro, roughly chopped
1/2 red onion, diced
2 cups veggie broth/stock
1 1/2 cups butternut squash, peeled, seeds scooped out and shredded
Preheat oven to 375 degrees.
In a large pot, heat EVOO and add red onion to hot pot with salt and pepper. Cook for 2 minutes, stirring occasionally.
Add roasted red pepper and garlic to pot with onions. Stir and Cook 1 minute.
Add squash to pot. Stir and cook 2 minutes.
Add beans, crushed seasoned tomatoes and broth to pot. Stir to combine and bring to simmer. Reduce heat to medium-low and let simmer for 12-15 minutes. Salt and pepper to taste.
Top with sour cream and cilantro (or baked corn tortilla strips as shown above!)
Get cozy and snuggle up with a bowl of this stuff on a cold afternoon or evening and say "ahhhhhh" :)
Mom's Portuguese Kale Soup
December 17, 2017
My Famous Immunity Shots
September 3, 2017
Chef Teri's Zucchini Basil Soup
August 6, 2017
I'm busy working on my blog posts. Watch this space!