It’s Getting Chili: Harvest Chili Recipe

12-10-24 veggie chili 500x500

Chili is the perfect fall food. Full of harvest vegetables, this recipe is easy to make, nutritious and filling. In just 45 minutes, you can have a hearty vegetarian meal that the whole family will enjoy and leftovers to freeze for a day when you just don't feel like cooking.

Spicy Butternut Squash Harvest Chili

Ingredients:

4 small roasted jalapeno peppers
4 cups of peeled and chopped butternut squash
1 teaspoon of ground cinnamon
1 teaspoon of minced garlic
1 tablespoon of brown sugar
1 cup of chopped onions
½ teaspoon of minced chipotle peppers
1 tablespoon of chili powder
1 ½ teaspoons of ground cumin
1 can of diced tomatoes
2 cups of corn kernels
1 can of red kidney beans
1 ½ tablespoons of oregano
1 can of white kidney beans
olive oil
brown sugar and sea salt to taste

Instructions:

Preheat the broiler and slice the jalapeno peppers in half. Spoon out the seeds, then place them on a baking sheet lined with foil. Broil them for about three minutes or until the skin is just charred. Remove them from the heat, then wrap them in foil for about five minutes to steam. Peel the peppers and chop the flesh. Set them aside to use later.

Next, preheat the oven to 475. Add the chopped butternut squash to a foil-lined baking sheet, drizzle with olive oil and sprinkle with cinnamon and brown sugar. Bake for about ten minutes per side (turn over with a spatula or tongs) or until the squash is golden brown.

While the butternut squash roasts, coat the bottom of a large pot with olive oil. Over medium heat, add the onions and garlic. Cook for about four minutes or until the onions turn slightly brown. Toss in the chopped roasted jalapenos, chili powder, chipotle peppers and cumin. Cook for one minute, then add the butternut squash, corn, tomatoes and kidney beans. Simmer for about ten minutes, then add the salt, oregano and brown sugar.

Leftovers can be frozen and served later. Do not over-stir as it is thawing. Doing so will result in mushy beans. For easy freezing and thawing in the microwave, fill coffee mugs with small servings of the chili. When you want to enjoy the vegetarian meal again, just pop the mugs in the microwave and enjoy the fall treat straight out of the cup.

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