V-Neck and a Cardigan

I eat food. I take photos. Sometimes I take photos of the food I eat.

Black Bean and Butternut Squash Chili This is a great vegetarian dish. The squash is a nice complement to the spice of the chili. I highly, highly recommend it. Ingredients 1 1/2 tablespoons olive oil 2 yellow onions, chopped 8 garlic cloves, chopped 2 1/2 chili powder 2 14.5-ounce cans fire-roasted tomatoes 2 cans black beans 2 chipotle chiles from canned chipotle chiles in adobo, minced 2 teaspoons dried oregano 1 jalapeno, seeded and minced Salt and pepper to taste 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups) 1/2 cup quick-cooking bulgur Recipe Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic and stir for 1 minute. Sprinkle chili powder and stir for another minute.  Stir in tomatoes with juice, beans, chipotles, jalapenos, and oregano. Add 5 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until water cooks down, stirring occasionally (about 2 hours).  Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper.  You can top this with chopped red onion, sour cream, cilantro, and/or jack cheese. Enjoy!

Black Bean and Butternut Squash Chili

This is a great vegetarian dish. The squash is a nice complement to the spice of the chili. I highly, highly recommend it.

Ingredients

  • 1 1/2 tablespoons olive oil
  • 2 yellow onions, chopped
  • 8 garlic cloves, chopped
  • 2 1/2 chili powder
  • 2 14.5-ounce cans fire-roasted tomatoes
  • 2 cans black beans
  • 2 chipotle chiles from canned chipotle chiles in adobo, minced
  • 2 teaspoons dried oregano
  • 1 jalapeno, seeded and minced
  • Salt and pepper to taste
  • 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
  • 1/2 cup quick-cooking bulgur

Recipe

  1. Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic and stir for 1 minute. Sprinkle chili powder and stir for another minute. 
  2. Stir in tomatoes with juice, beans, chipotles, jalapenos, and oregano. Add 5 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until water cooks down, stirring occasionally (about 2 hours). 
  3. Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. 

You can top this with chopped red onion, sour cream, cilantro, and/or jack cheese.

Enjoy!

6 months ago 1 notes
Tagged with:  #photo  #food  #recipe
  1. cheffchris reblogged this from vneckandacardigan
  2. fruitsnutsflakes reblogged this from vneckandacardigan and added:
    future reference.
  3. theadventureicallmylife reblogged this from vneckandacardigan
  4. shesagoodegg said: I’ve made similar versions of this & I agree - so tasty! Plus, it’s super healthy & vegetarian but doesn’t feel like you’re eating hippie chow. Would also work with sweet potatoes instead of squash.
  5. vneckandacardigan posted this