I made this vegetarian butternut squash chili the other night and thought others might want to try it, so here’s the recipe!
Ingredients:
1 onion, chopped
1-2 tbs olive oil
Garlic (however much you want!)
1-2 fresh tomatoes, chopped
1 can diced tomatoes
Frozen butternut squash (or fresh if you’d prefer!)
Zest and juice of half a lime
1 1/2 tbs smoked paprika
1 1/2 tbs unsweetened baking cocoa
1 tbs cumin
1 tbs chili powder
Dash cayenne pepper
1/4 C to 1 C water or vegetable stock
Can of beans, drained and rinsed
Salt to taste
Top with sour cream and cheese (optional)
Sauté the onions, then the garlic over medium-low heat. Add olive oil to keep them from sticking to the pan. Add your tomatoes and butternut squash, then proceed to the flavorings.
Add the zest and lime juice (I used a lemon, this works well if you don’t have a lime on hand), then the spices. Stir thoroughly. Add water or vegetable stock until it’s to your desired amount.
Add the beans, then let the chili simmer for 15-20 minutes. Add salt to taste and optional toppings. Enjoy!!
You can really experiment with this recipe as well. I added chicken to my step-father’s bowl, since he isn’t vegetarian. You can also add any other veggies (bell peppers, carrots, mushrooms, etc), or swap out the protein (tofu or lentils also work well). Enjoy!!
About me!!
I’m Makayla! I’m nineteen years old and a first year at UChicago 📚
Frequently, I’m reading, cooking, playing the violin or table tennis, and studying 🍋
I have an older brother and I grew up in Maine 🌊
I’m a 5w4 INTJ and in love with Star Wars, Lord of the Rings, Game of Thrones, Supernatural, and Sherlock 🌎
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