Chili, I love Chili! Now I think I may have found my new favorite. This version features oven roasted Butternut Squash. You could substitute it for frozen diced squash I imagine, but I would not recommend it. You would be missing out on the goodness of this easy addition that makes this dish stand out from other chili's. And it's simple. Take one whole butternut squash. Pierce it with a knife in about 8 various places to release the steam. Place in preheated 475 degree oven for about 1 hour or until a knife slides easily into it. That is it, wasn't that easy? No need to peel and de-seed first, it is so much easier after it is baked. You want the outside to get good and dark, but if it starts to burn wrap in foil until it is tender. Remove from oven and let cool so you can handle, then cut in half lengthwise, use spoon to remove the seeds and strings, peel off skin, (it practically falls off) then dice up.
Ingredients:
1/2 of med size roasted squash peeled and diced
2 cloves of roasted garlic
1/2 of white or yellow onion, diced
1/2 pepper, diced
3 cups +- of veg broth
1 28oz can diced fire roasted tomatoes
4T tomato paste
2 15 oz cans of beans (drained and rinsed), I used black and kidney
1/2 cup green lentils
4 large mushrooms diced finely
1/4 cup or your favorite salsa
1 pkg of Chili Seasoning, or use 1 tsp chili powder, 1 tsp paprika, and 1 tsp cumin
1 T of chopped fresh parsley
1 T unsweetened cocoa powder
S&P to taste
Put your veg broth in large pan, heat to light boil, add lentils, onions, peppers, and simmer for 10 min. Then add everything else except for beans and squash. Simmer over low heat for approx. 20 min, then add the squash and beans and simmer for another 15-20 min. Add more water or veg broth as needed while you cook to get the consistency you want. I like a thick chili, but some prefer it more souplike. I added a cup of Seitan Turkey Sausage to mine, which was a nice addition but not necessary by any means.
I like to serve this up with some crumbly cornbread.
Ingredients:
1/2 of med size roasted squash peeled and diced
2 cloves of roasted garlic
1/2 of white or yellow onion, diced
1/2 pepper, diced
3 cups +- of veg broth
1 28oz can diced fire roasted tomatoes
4T tomato paste
2 15 oz cans of beans (drained and rinsed), I used black and kidney
1/2 cup green lentils
4 large mushrooms diced finely
1/4 cup or your favorite salsa
1 pkg of Chili Seasoning, or use 1 tsp chili powder, 1 tsp paprika, and 1 tsp cumin
1 T of chopped fresh parsley
1 T unsweetened cocoa powder
S&P to taste
Put your veg broth in large pan, heat to light boil, add lentils, onions, peppers, and simmer for 10 min. Then add everything else except for beans and squash. Simmer over low heat for approx. 20 min, then add the squash and beans and simmer for another 15-20 min. Add more water or veg broth as needed while you cook to get the consistency you want. I like a thick chili, but some prefer it more souplike. I added a cup of Seitan Turkey Sausage to mine, which was a nice addition but not necessary by any means.
I like to serve this up with some crumbly cornbread.
