I hosted my moms' group today, and I was looking for a good vegetarian chili recipe. At the time that sounded like a good idea, since it had gotten chilly, but of course, today it was warm. Oh well.
- 1 tablespoon olive oil
- 1 butternut squash (about 3 lb. size), peeled and cut into 1" cubes
- 2 medium onions -- diced
- 2 stalks celery -- thinly sliced
- 2 cloves garlic -- minced
- 28 ounces tomatoes, chopped (canned) -- in puree
- 10 ounces corn, frozen -- unthawed
- 1 cup vegetable broth
- 2 teaspoons cumin -- ground
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 16 ounces black beans (canned) -- drained and rinsed
- 1/2 cup Monterey jack cheese -- optional
- Sour cream -- optional
- Heat the oil in a large pot, add first 11 ingredients and cook on low heat (bubbling) 45 minutes.
- Add black beans and continue to cook for one hour.
- Sprinkle with cheese or top with a dollop of sour cream.
But, here is what I really did. I was shopping at Trader Joe's, and the store had Mirepoix. I ended up using that, a container of cubed fresh butternut squash, one 14-ounce can of tomatoes in water instead of puree and a can of corn. Also, I couldn't find the cumin, so I used a random assortment of spices instead (Chipotle Tabasco, chipotle chili powder, Mexican seasoning, ground red pepper, etc.) I also used more veggie broth than recommended because it was cooking off pretty fast.
I served it today and totally spaced out about the cheese and sour cream, and it was still super tasty -- and ridiculously healthy.
After I eat the last serving for dinner, it's all going to be gone. It's a keeper.