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Saturday, December 13, 2008

Butternut squash/bean chili

I really enjoyed this--a great way to sneak in some butternut squash. The Lime zest and juice adds great flavor! 1 small butternut squash or 1/2 of a medium one diced in small cubes without peel
3 cups black beans OR(I used 1 &1/2 cups of black beans/1 cup chickpeas/1&1/2 cups kidney/beans) (actually, I like the equivalent of 3 cans of beans! I also like 2 cans black beans and one of pinto beans and a bit of quinoa)
1 onion
1 tab chili powder
1 tsp cumin
sea salt
1 tab cocoa powder
1 lime with zest and juice
1 tab minced garlic
2 cans of whole tomatoes chopped
few tablespoons of Newman's own chunky medium salsa (or your favorite)
taco chips (optional)
1 tsp olive oil (optional)
Roasted tomatoes (optional)(when using 3 cans of beans I use the large 23-26oz can)
handful of quinoa (optional)
some cabbage is good in this also

Place a bit of water in a big pot adding the olive oil (if you desire the oil). Cook the onion and squash (if using cabbage saute here with onion and squash), chili powder, cumin, some sea salt, cocoa powder for about ten minutes until the onion is nice and tender (adding more water as needed). Add garlic and zest from the lime--cook another ten minutes. Add beans and tomatoes (roasted tomatoes too & quinoa if using)and cook for about 30 minutes until the squash is nice and tender. Serve with squeezed lime juice and cilantro sprinkled over the bowls. Add broken up taco chips if desired.

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