If you love this recipe you may also enjoy My Favorite Minestrone Soup. I hope you’ll enjoy adding this recipe to your meal rotation this season! It’s one my family’s favorites! But to be honest, my favorite part is adding on toppings, such as: Ingredients 1 medium butternut squash approximately 1 1/4 -1 1/2lb 16 cherry tomatoes halved 1 1/2 cups cooked black beans cook your own or use a. I like to sprinkle in some corn kernels (fresh or frozen) during the last five minutes of cooking. The chili needs about 30 minutes on the stove before it’s ready to eat, making it great for weeknight cooking. I sauté the cubed squash for just a few minutes to soften it a bit before adding in the broth, tomatoes and beans. If you’re buying a whole butternut squash, simply pop it in the microwave for 5 minutes which will make it easier to remove the skin and chop. If you have the time, buy a whole squash, as I tend to think they’re fresher, which makes them taste better. Tip: For a time saving shortcut, buy pre-cut butternut squash at your supermarket. ![]() The bright orange color of the squash doesn’t just look pretty and taste amazing, it’s got a ton of immune boosting and anti-inflammatory carotenoids (healthy pigments that turn plants orange or yellow) just waiting to do your body good! Then comes the star of the show, the butternut squash. A few pinches of smoked paprika give a woodsy, smoked flavor to the dish. If you don’t have a mortar and pestle just finely grind the seeds with a sharp knife.Īnd of course, no chili would be complete without the kick of a good dose of chili powder. The flavor is so much more intense and complex then pre-ground powder. I use freshly ground cumin seed (I crush it with a mortar and pestle) and I can’t tell you what a difference it makes to grind it yourself. Once the onions and peppers begin to soften, I add in all the spices (which don’t forget, have amazing health benefits, including cancer prevention and improved digestive and heart health). I start by sautéing onions, garlic and peppers and building upon flavors from there. Ingredients 2 pounds butternut squash, peeled and cut into bite-size pieces 3 Tablespoons olive oil, divided 1/2 teaspoon nutmeg 1/4 teaspoon salt 1/4. It’s the kind of meal that will lift you up instead of weighing you down. It’s loaded with flavorful vegetables, hearty beans (so you’ll never miss the meat), spices and fresh herbs. Ok, so what is healthy comfort food you ask?Įnter this insanely delicious vegetarian butternut squash and black bean chili. ![]() Diets high in plant foods provide a solid foundation on which we can build an immune system that can help fight viruses such as Covid-19 and other serious illnesses that threaten our health. But now more than ever, it’s so important that food not only be comforting, but nutritious as well. Many of us will turn to food for comfort. As I watch the leaves fall and the trees turn bare, it makes me anxious thinking of the long and potentially difficult winter that lies ahead. This vegetarian butternut squash and black bean chili is warm, comforting and full of immune boosting vegetables.Īs cool, rainy days become more frequent, there is nothing like a hot bowl of chili to warm you from the inside out.
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