Butternut Squash Chili

Winters in New England are cold and harsh. When snow blankets my home and the wind rattles the windows, I crave comfort food that tastes delicious and is hearty. I don’t want excessive fat and calories, so I create recipes that fit my eating requirement! Soups, stews, and casseroles for healthy eating are a satisfying experience, and you won’t feel deprived. You can have a glass of wine with dinner or a small dessert if you cut unnecessary calories—no need to feel deprived. That will sabotage your new year diet or healthy eating intention.

Simply replacing meat with veggie crumbles in chili makes a significant difference without sacrificing taste. I also added butternut squash to this recipe as it pairs well with the beans and tomatoes. Additional I added baking cocoa for richness in taste and color.

If you like five-alarm chili, add additional hot sauces. I freeze the chili in individual for a quick lunch or supper.

2 tbsp. olive oil
1/2 cup chopped onion
2 cloves minced garlic
1 package (20 oz.) cut butternut squash
1 can (14 1/2 oz. ) no salt added diced tomatoes
1 can (15.5 oz.) black beans, drained and rinsed
2 cans (15.5 oz) cannellini beans
1 can (15.5 oz.) garbanzos beans, drained and rinsed
1 box (32 oz.) unsalted vegetable stock
3 tbsp. tomato paste
2 tsp chili powder
2 tsp baking cocoa
1 teaspoon oregano leaves
1/2 teaspoon ground cumin
1 package (12 oz) Morning Star Farms Veggie Crumbles

Heat oil in a large saucepan on medium heat. Add onion and garlic; cook and stir 8 to 10 minutes or until tender. Add butternut squash and cook for additional ten minutes.

Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.




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