http://www.nutrimirror.com/people/TGIFwithKel/journal/1289532337/tgif-with-kel-is-it-chili-where-you-live-11122010 Kel's recipe sounds so delicious! Today I wanted butternut squash and black bean chili, but I've bookmarked Kel's recipe so I can find it again in the future.
Last night, Greg said he's been thinking about chili lately. That did it. I know synchronicity when I see it, so today is Chili Day! I surfed the web for some recipe ideas and ended up on a vegan website, that had a simple recipe. I printed it out, crossed a bunch of stuff off the recipe and added a few of my own ideas, and went to the grocery store.
Here's what I ended up using:
Black beans, freshly cooked 1057 grams
Butternut squash, peeled and cut into 1/2 inch cubes 661 grams
Onion 184 grams
Red bell pepper 205 grams
garlic 25 grams (that's 5 cloves)
Olive oil 2T
Canned organic diced tomatoes 794 grams
frozen corn 175 grams
Chili powder 2T
Cocoa powder 1T
|I forgot the corn for the picture, and ended up not using the chili pepper in the tube|
The first thing to do, because it is such a hassle, is to peel the squash. I usually cut it in half, then peel each half. Then scoop out the seeds and chop up the squash. Peeling a butternut squash can be difficult but it's totally worth the effort. Hm. Technically, the first thing to do is cook the black beans. I did that this morning.
|One half peeled|
After the squash was peeled, I moved on to chopping the onion, garlic, and red pepper, and put them in the pan to start cooking while I chopped the squash.
|Cooking the aromatics|
By the time I was finished chopping the squash, the oven had preheated so it was really hot in the kitchen now. I finally had to open the back door and stand on the porch to cool off a little! I came back inside, put the squash in with the aromatics, then cooked for about 15 minutes.
After that, stir in the spices and let them cook until, as it says in the recipe, "the spice aroma fills the kitchen." I love when the spice aroma fills the kitchen!
|Srsly, you should smell this!|
Now the chili is simmering away on the stove, waiting for spare ribs to go with them. Here's what it looks like now:
Greg has spare ribs in the oven now. He made a sauce for them out of bottled bbq sauce, and the ends of a jar of peach preserves and a jar of currant jelly. It tastes so good! He's cooking the ribs in a low oven for a couple of hours, and then he'll make some cornbread to go with everything. I can't wait for dinner!
I was able to log the recipe on NM and decided it is 10 servings; I'll adjust that after I weigh the batch. For one serving if the batch makes 10 servings, look at these great stats!