Ladies and gents she has done it again! I had a giant spaghetti squash given to me from a friend who grows them and a butternut squash that I purchased with the intent of making both...life got a little crazy and I didn't get a chance to do them as planned but eventually got around to it. I just made a simple spaghetti squash recipe by baking it and forking it out into shreds and added garlic and vegan butter. Simple, easy, delicious. As for the butternut squash, I have had a hankering for chili lately and decided I was going to use the butternut squash in the chili...GOOD DECISION! :) It was honestly one of the easiest things I've made in a long time and it got deemed the "best chili you've made yet" which is funny because every other time I've made chili I have followed a recipe (who does that anymore?) and they've all been good, but not what I was craving. This time, no recipe! Just went with what I felt was right...
I used:
1 - 14oz can of black beans, drained, not rinsed
1 - 14oz can of red kidney beans, drained, not rinsed
1 - 14oz can of white beans (cannellini beans), drained, not rinsed
1 - 14oz can of corn, drained, not rinsed
1 - 14 oz can of diced tomatoes with green chilies, not drained
1 - 14 oz can of diced plain diced tomatoes, slightly drained
1 medium sized can of fire roasted diced green chilies, not drained
1/2 large onion
1 packet of taco seasoning (I used a TJs one, it seemed big, I ended up using 3/4 of it, add as much as you want)
A spoonful of minced garlic (I buy it fresh and crushed and have found the crushed stuff is so easy to just take a spoonful and add it to recipes)
1 butternut squash cooked, peeled, and diced (I baked mine at 375 for about 40-50 mins)
*NOTE* If you buy low sodium beans, you will need to add salt and maybe pepper for more flavoring...but if you're adding salt, what's the point in buying low sodium ;)
To do:
In a large pot, while the squash is cooking, sautee the onion in a little olive oil until softened. Add the garlic, cook for a minute longer, add all the above ingredients and simmer until squash is done. Once you have the squash cooked, peeled, and diced add it to the chili and simmer another 10 minutes (or longer if you have the time). We served ours with organic blue corn tortilla chips, avocado, some freshly grated cheese, and I, of course, added a tiny bit of sour cream to mine! :)
That's it!!!
Enjoy, lovelies.
I used:
1 - 14oz can of black beans, drained, not rinsed
1 - 14oz can of red kidney beans, drained, not rinsed
1 - 14oz can of white beans (cannellini beans), drained, not rinsed
1 - 14oz can of corn, drained, not rinsed
1 - 14 oz can of diced tomatoes with green chilies, not drained
1 - 14 oz can of diced plain diced tomatoes, slightly drained
1 medium sized can of fire roasted diced green chilies, not drained
1/2 large onion
1 packet of taco seasoning (I used a TJs one, it seemed big, I ended up using 3/4 of it, add as much as you want)
A spoonful of minced garlic (I buy it fresh and crushed and have found the crushed stuff is so easy to just take a spoonful and add it to recipes)
1 butternut squash cooked, peeled, and diced (I baked mine at 375 for about 40-50 mins)
*NOTE* If you buy low sodium beans, you will need to add salt and maybe pepper for more flavoring...but if you're adding salt, what's the point in buying low sodium ;)
To do:
In a large pot, while the squash is cooking, sautee the onion in a little olive oil until softened. Add the garlic, cook for a minute longer, add all the above ingredients and simmer until squash is done. Once you have the squash cooked, peeled, and diced add it to the chili and simmer another 10 minutes (or longer if you have the time). We served ours with organic blue corn tortilla chips, avocado, some freshly grated cheese, and I, of course, added a tiny bit of sour cream to mine! :)
That's it!!!
Enjoy, lovelies.
*Was also totally excited to FINALLY use my new dutch oven* :)
