Monday, September 10, 2012

Hearty Butternut Squash Chili

'Tis the season for campfires, apple cider and hearty, warm dishes that fill your belly on a cool night. That tasty bite up there is my latest creation, a yummy use of butternut squash as a one-pot dinner. Super simple, seasonal and inexpensive. Here's what you need:

Ingredients

olive oil
1 butternut squash, peeled and cubed
1 red onion, diced
3 cloves garlic, minced
2 Tbsp chili powder
3 tsp cumin
Pinch red pepper flakes
Pinch of cinnamon
3 cans navy or other white beans, drained and rinsed
2.5 cups low sodium veggie broth
1 14 oz can of diced fire roasted tomatoes
1 small bunch of swiss chard, rinsed and roughly chopped

I also have sage that I occassionally add in.


Preparation

Heat about 2 Tbsps oil in a large saucepan. Add onions and garlic and saute until golden for about 7 minutes on medium high heat.

Add squash and spices and cook stirring constantly for about 2 minutes.

Stir in beans, stock and tomatoes (oh i added a bay leaf too). Bring to a boil, then reduce heat to simmer for 25 minutes. Uncovered.

Add the chard and simmer another 8 minutes. 

Season with some fresh ground pepper and serve with some crusty bread!

You could also add meat and or cheese to this but I dont think it needs either so why add the fat and cholesterol?! Enjoy!

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