Saturday, April 16, 2011

Butternut Squash Chili

This is another recipe I made with inspiration from Carla Hall's recipes. It was a great alternative to my regular veggie chili (which I'll probably post about later) and it had some great sweet, spicy, and savory flavors!

Step-By-Step Recipe:

1 tabespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground ginger
1 6 oz can tomato paste
3 cups vegetable broth
1 16 oz can garbanzo beans
1 16 oz can black beans
1 23 oz can white hominy
1 small butternut squash (2-3 pounds), chopped
salt, pepper, and cayenne to taste
garnish: cilantro

1. heat oil over medium heat in a large pot. Add the onion and saute for about 5 minutes, until lightly browned and transluscent. Add the garlic and cook for 2 more minutes.

2. Stir in the spices and cook until fragrant.

3. Add the tomato paste and stir to combine.

4. Slowly pour in liquid and stir until combined with the tomato paste.


5. Reduce heat to low and simmer mixture while you roast the butternut squash. Place the butternut squash on a silicon or parchment-lined baking sheet and roast in preheated oven for about 15 minutes, until tender.


6. Add the beans, butternut squash, and hominy to the pot. Stir to combine, then simmer for a few minutes more. Season with salt, pepper, and cayenne to taste.

7. Serve hot with cilantro and enjoy!

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