I hope you guys all had a great Thanksgiving! I intended to post a recipe that would use up some of your Thanksgiving leftovers, but all we’ve done with ours is make turkey sandwich after turkey sandwich. With a side of mashed potatoes. Because for some reason I thought I needed to make three dozen rolls and cook 10 lbs of potatoes for our small party of nine (three small kids included).
Needless to say, I’m over the turkey sandwiches and over leftovers.
So how about some hearty chili instead?
This recipe is from my sister-in-law, Laura. She invited me over to her house for book club a few weeks ago and even though I hadn’t read the book, I went. (I knew there would be good food;))
This Butternut Squash Chili is not only hearty, it’s so healthy and good for you. It’s a vegetarian chili, but believe me, you don’t have to be Vegetarian to love it. Even the meat-eating men in your life will love it:) My husband did. It’s one of Laura’s go to meals for her family because it comes together so quickly and most of the ingredients you probably have in your pantry.
The star ingredient, lots of butternut squash….
Some roasted red bell peppers really give the chili a great flavor…
Other than that, a little chopped onion, some additional spices, veggie broth, pinto beans, cannelloni beans, and red kidney beans make this a super simple chili and a great healthy week night meal!
Butternut Squash Chili
2 red bell peppers
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon salt
4 garlic cloves, finely chopped
2 cups vegetable broth
2 cups cubed peeled butternut squash (1/2 inch cubes)
1 (15 ounce) can cannelloni beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
fresh ground pepper
1/2 cup thinly sliced green onions
1/2 cup shredded cheddar cheese
1 avocado, diced
1 small bunch cilantro, chopped
Preheat broiler. Broil bell peppers on a foil lined baking sheet for 20 minutes, or until blackened. Remove peppers and seal them in a ziplock plastic bag. Let rest 15 minutes then cut in half lengthwise, discard stem and seeds. Peel and chop peppers.
Heat a stockpot or dutch oven over medium heat. Add oil to pan and cook onion for 15 minutes, stirring occasionally. Add cumin, red pepper, paprika, salt and garlic. Cook another 2 minutes, stirring. Add bell peppers, vegetable broth, squash and tomatoes. Bring to a simmer and cook 20 minutes, stirring occasionally. Add beans and simmer another 20-30 minutes while the soup thickens, stirring occasionally. Season with fresh ground pepper, to taste. Makes 6 servings.