Hello my Dearest Foodies,
When comes to comfort foods for colder months, Chili always makes the top of the list for me, because there is nothing like coming home to a warm bowl of this yummy goodness. What I also discovered, is that adding a butternut squash makes it even more satisfying. So if you have not tried it yet this way, check out my recipe. I made it many times and all my friends and family loved it.
AUTUMN CHILI
Black Bean Chilli with Butter Nut Squash
Vegan-Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS
• Black Beans 2cups soaked overnight, rinsed and cooked for 2 hours in 2 cups of water)
• Butternut squash cut into small cubes 2 cups
• Tomatoes 5 medium size diced
• Red bell pepper 1 diced
• Orange bell pepper 1 diced
• Yellow bell pepper 1 diced
• Organic frozen corn 1cup
• Onion 1 medium size minced
• Garlic 4 cloves minced
• Garlic powder 1 tsp
• Cumin powder 2tbs
• Chilli powder 1tbs
• Dry chilli peppers to taste
• Himalayan pink salt to taste
• Oil 1tbs
• Avocado for garnish
• Cilantro 1 cup only the leaves
• Large frying pan
• Large pot
• Small casserole dish
PROCESS
• Preheat the oven to 375F.
• Place the butternut squash into casserole dish with salt, garlic powder and ¼ cup of water.
• Cover with lid and roast for 30 to 40 min until soft.
• In the mean time, sauté onion and garlic until translucent on a hot oil.
• Add peppers and sauté few more minutes.
• Add cumin powder, chili powder and chili pepper flakes.
• Stir thoroughly and sauté for few minutes.
• Add tomatoes, corn and salt and stir thoroughly again.
• Cover with lid, lower the heat and let it simmer for 15 to 20 minutes.
• When ready, mix all in the large pot with the cooked beans, butternut squash and cilantro.
• Serve with corn chips and garnished with avocado and cilantro.
THANK YOU FOR VISITING & BON APPETIT
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