Friday, November 20, 2009

Squash and Black Bean Chili

We try to eat three meatless meals a week; one fish and two fully vegetarian/vegan. It's good for our health, our budget, and our tastebuds!

This recipe fits all the above categories, and it's fast to prepare.

Mishke made it while I was stuck at a very late meeting, and it was amazing to come home to in my semi-delirious state. I was drooling as soon as I got out of the car.

He made a couple tiny edits based on what we had in the pantry, which are reflected in the recipe below. For the unedited version, which I'm sure is equally delicious, see the link.

We served it (as suggested) with honey cornbread and Harpoon Octoberfest. It made way more than four servings for us. And we eat a lot.

Squash & Black Bean Chili
Source: Love At First Bite (this blog is beautiful. I wish I could take food pics like that!)
Squash and Black Bean Chili

-1 tbsp olive oil
-1 red pepper
-1 medium onion, chopped
-1 stalk celery, chopped
-2 garlic cloves, minced
-Dash Frank's Red Hot Sauce
-1/2 tsp. salt
-1 15ozs can black beans
-1 25ozs can refried black beans with jalapenos
-1.5lbs butternut squash, peeled and chopped into 1-inch chunks
-1 14.5 oz. can fire-roasted diced tomatoes
14 oz. can vegetable broth

-In 5-quart Dutch oven, heat oil over medium-high heat. Add pepper, onion, and celery, and cook 5 to 8 minutes or just until vegetables are tender, stirring occasionally. Stir in garlic and hot sauce and cook 30 seconds or until fragrant, stirring.
-Stir beans, squash, tomatoes, salt and broth into mixture in Dutch oven; cover and heat to boiling.
-Reduce heat to low; simmer, covered, 15 minutes or until squash is tender

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