Butternut Squash Veggie Chili-made with lots of veggies to boost your immunity in the wintertime. Makes a great dish for the Superbowl or any big gathering.
2 cups dried black beans cooked (6 cups cooked, about 3 cans)
8 cups butternut squash, about a 2-3 pound squash
2 cups carrots
3 cups onions
3 cup peppers (we use frozen from our garden this summer, but use whatever you have)
3 tbsp minced garlic
2 tsp kosher/sea salt (or more to taste)
4 tbsp chili seasoning (we make our own blend*) or more depending on how spicy your blend is
2 tsp cumin
2 tsp ground coriander
1 quart of canned tomatoes, or a 28/32 oz can, or 4 cups of fresh
1 gluten free beer or hard cider
Additional water if needed
Optional:2 cups organic frozen corn
For Serving: some siracha, fresh scallions and a few avocado slices if desired
*Chili Seasoning:
2 tbsp smoked paprika
2 tbsp cumin
½ tbsp garlic powder
½ tbsp ground chilies or red chili powder (this is the pure stuff)
I double this to have it on hand to add to dishes, you will need 3-4 tbsp of this blend, depending on spicy you like you chili. This will also depend on how spicy you chili powder is
Instructions
Place all ingredients into pot at once, simmer on low, until liquid is absorbed, and chili has cooked down, about 1½ hours.
Serve over brown rice and topped with avocado slices and hot sauce, if desired.
Chili goes perfectly with my corn muffins too or as leftovers on top of a sweet potato!
Notes
1,442 mg of potassium, 276% Vitamin A, 171% Vitamin C, 34% iron, 15% calcium-based on 12 servings
Nutrition Information
Serving size: 1/12 Calories: 359 Fat: 1.4 g Saturated fat: .3 g Carbohydrates: 70 g Fiber: 18.8 g Protein: 19.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/butternut-squash-veggie-chili/