My super healthy and vegetarian friend has a fancy blog called Eating For the Rest of Us. I tease him for sounding elitist, but he’s really not like that at all!
One recipe that I love is his Spring Chili. I made a non-vegetarian version of it for my family over the holidays, and I love making a big batch of it and packing it for lunch throughout the week. I usually use it to top some plain white quinoa and that makes for a super filling lunch!
I adjust the recipe every time I make it because it’s so adaptable to whatever is in my fridge. The other week, I replaced the yams with some butternut squash. Amazing.
A friend requested I posted the recipe (with a simple “reciplease!”), so here it is. I kind of just copied + pasted Eric’s recipe and changed some stuff. Don’t slap me with a plagiarism suit, Eric!
butternut squash chili
1 large onion chopped
1 Tbsp chili powder
1/2 tsp. ground cumin
2 cups broth (chicken/veggie/whatever)
1/2 medium butternut squash, cubed into 3/4-1 inch pieces
1 can (796 ml) of diced tomatoes You can use canned whole tomatoes and just smash them in the pot, too!
1 can (540 ml) of black beans, drained & rinsed
2 bay leaves
1 splash of red wine (optional)
1. Add the onion in a medium to large saucepan heated to medium-high. Stir often until soft and translucent. Feel free to use some vegetable or canola oil in this step. I usually don’t and it turns out fine.
2. Stir in the chili powder and cumin. Make sure the spices coat the onions well and aren’t clumpy.
3. Add the broth, bay leaves and butternut squash. Stir well to combine. Bring it all to a gentle boil, cover the pan, reduce the heat to low and simmer until the squash is almost tender. You can check the tenderness of the squash with a fork.
4. Add the tomatoes and beans. This is when you throw in that optional splash of wine. Bring it all to a simmer, uncovered, until the mixture is heated through and slightly thickened.
5. Serve with a neutral tasting starch.
This is a slightly sweet tasting chili, so when I’m in the mood for something spicier, I add a bit of Sriracha or Sambal Oelek. And of course, you can chop up whatever herbs you have in your fridge to sprinkle on top. I had some cilantro, and I thought it might taste weird with the chili, but it tasted surprisingly nice! I’d recommend some flat leaf parsley, though, since cilantro is such a polarizing herb.